Roasted Butternut Squash Three Ways

I am finally posting my recipe for the Butternut Squash Challenge.

The following recipe makes a Roasted Butternut Squash and Onion Puree which can be served three ways. It can be served cold as a dip with pita chips or warm as a great side dish. And if you add some chicken stock to the puree it becomes a tasty Butternut Squash Soup.

INGREDIENTS

• 41/2 cups cubed butternut squash
• 1 sweet onion, cut into 2-inch pieces
• 2 tbsp. EVOO
• 1 tsp. salt
• 1/2 tsp. pepper

DIRECTIONS:

Toss squash and onion with EVOO, salt and pepper on a parchment-lined baking sheet and roast at 400° for 25 minutes, tossing halfway through. Puree in food processor. Serve warm as a side dish, thinned with broth as a soup or cold as a dip with pita chips.