Cooking Instructions
- 1
Preheat oven to 400º
- 2
Toss squash with enough oil to coat. Season with salt and pepper. Lay a sheet of parchment paper on a baking tray. Arrange squash around the edges of the tray, leaving the center empty. (This allows for more even roasting)
- 3
Cook for approximately 25 minutes or until squash is tender and caramelized.
- 4
Heat chicken stock to a simmer.
- 5
Allow squash to cool for 5 minutes. Transfer to a food processor. Add chicken stock, butter, and a large pinch of salt and pepper.
- 6
Puree until smooth. Adjust seasoning to taste.
- 7
Variations; Potato, sweet potato, acorn squash, zucchini, yellow squash, bacon fat, brown sugar, cayenne, crushed pepper flakes, caramelized onions, shallots, celery root, turnips, rutabaga, parsnip, coconut milk, clove, nutmeg, cinnamon, pumpkin,
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