Roasted Butternut Squash

This is the perfect side dish to any family dinner or alternatively could be used as a filling for ravioli as a pasta dish.

• 1 small butternut squash, peeled and cubed, about 4 cups
• 1 large shallot, cut into quarters
• 1 large garlic clove, cut in half
• 2 tablespoons water
• 2 tablespoons pure maple syrup
• 150 grams soft goat cheese
• pepper and sea salt to taste

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Place the squash, shallot and garlic in a small baking dish, add the water and cover with foil.

Bake at 350 F for about 30-40 minutes or until they are easily pierced with a fork and cooked through. Set aside. This can be done 1-2 days ahead.

To serve, place the cooked squash in the bowl of a food processor, add the maple syrup, cream, goat cheese, sea salt & pepper. Puree.

Transfer to a serving dish and heat in a low 325F oven until warmed.

If you want a fancier presentation, pipe the mixture into the serving dish. Use a large star nozzle.

Serves 4-6