1large butternut squashpeeled, seeds removed, and cut into ½ inch cubes
Olive oil
Coarse kosher salt and freshly ground black pepper
Water
Instructions
Preheat the oven to 425ºF.
Arrange the squash cubes in a single layer on a large rimmed baking sheet. Drizzle lightly with olive oil and rub to coat. Sprinkle with salt and pepper.
Roast 55 minutes or until the squash is lightly browned and caramelized, stirring every 20 minutes or so.
Allow the squash to cool slightly, then transfer to the bowl of a food processor. Process until smooth, streaming in a little water at a time until the desired consistency is reached.