Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup vegetable broth
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper to prevent sticking.
  2. Peel the squash and cut it into uniform 1 inch cubes. Note: Consistent size means they all finish cooking at the same time.
  3. Toss the cubes with olive oil, salt, and pepper directly on the tray.
  4. Spread them in a single layer. Note: Crowding the pan causes them to steam instead of roast.
  5. Roast for 30–45 minutes, flipping halfway through, until the edges are mahogany colored and the centers feel soft when pierced with a fork.
  6. Transfer the hot squash into a blender or food processor.
  7. Blitz on high until the mixture is completely smooth.
  8. Stream in the vegetable broth one tablespoon at a time until it reaches a velvety, pourable consistency.
  9. Stir in lemon juice to brighten the flavor.