- 4 1/2 cups cubed butternut squash
- 1 sweet onion, cut into 2-inch pieces
- 2 tablespoons EVOO
- 1 teaspoon salt
- 1/2 teaspoon pepper
Toss squash and onion with EVOO, salt and pepper on a parchment-lined baking sheet and roast at 400 degrees 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.