Garlicky Butternut Squash Butter

1. 1

   Cut the squash (you can substitute pumpkin) into 1 inch cubes.

2. 2

   peel 4 large cloves of garlic.

3. 3

   toss with olive oil and coarse salt.

4. 4

   Roast the squash and garlic and rosemary in the oven until tender (about 35 minutes).

5. 5

   Discard rosemary.

6. 6

   Allow to cool then process in a food processor with the butter.

7. 7

   Scrape into a tiny serving bowl.

8. 8

   serve with crusty french bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.