Posted: January 23 2011 in Dips & SpreadsRecipes

2.2 lb (1kg) Butternut squash
1 tbsp (15ml) Wasabi
juice of ½ lemon
salt and pepper to taste
1/3 cup + 1 ½ tbsp (100ml) olive oil

Roast or steam the butternut squash.  If you roast the squash, cut in pieces, then drizzle with oil and season with salt and pepper first.  Roast at 325 ° F until soft, stirring frequently.

Once squash has cooled, pass through a sieve or puree in a blender.

Add lemon juice and wasabi and mix together.  Season to taste.

Cover and refrigerate.

Note: Honey can be used as an alternative to wasabi.  Add honey to taste.

Recipe from ACE Bakery