Roasted Butternut Squash Puree

This is a key ingredient in Butternut Squash Ravioli, but can also be made into soups and sauces and pretty much anything your heart desires. Enjoy and certainly comment if you have a new idea to use the puree in.

• one large butternut squash 
• 4T butter
• salt and pepper
• 1/2 C orange juice
• honey
• Cinnamon
• berbere
• splenda

1. Preheat oven to 350
2. Start by halving the squash lengthwise
3. Scoop out the strings and seeds to leave a clean vegetable
4. Rub the inside of the squash down with butter and pepper, salt, and a hunt of berbere
5. Place the squash open side up on a baking sheet and bake for 35 minutes or until you can easily push a knife through the skin
6. Cool the squash until you can handle holding it
7. Scoop the flesh out of the squash into a food processor
8. Puree the squash, juice, honey, cinnamon, splenda, and any spice to taste you like, I added some more berbere and some cajun red pepper spice
9. Pulse until smooth, if you need you can splash more oj to make it smoother