1lbbutternut squash(1 small butternut squash, or ⅔ - 1 large butternut squash)
1tablespoonolive oil(use an oil spray for a lower-fat version)
Salt and pepperto taste
115-ozcan white beanssuch as butter beans, or great northern, drained and rinsed (see notes)
1tablespoonfresh rosemary, sage, or other fresh herbs
Preheat oven to 400 degrees Fahrenheit. Grease a large baking sheet with olive oil.
Peel the butternut squash, and cut up into 1-1.5 inch cubes. I prefer larger cubes for this dish so they have time to get caramelized and roasted before overcooking. Place the cubed butternut squash and the peeled garlic cloves on the greased baking sheet, and toss with olive oil, salt, and pepper.
Roast at 400 degrees Fahrenheit for 25-30 minutes, or until the butternut squash is fully cooked. Remove from heat and allow to cool for 5 minutes.
In a food processor, combine the roasted butternut squash and roasted garlic and pulse / process until mostly smooth. Add the drained white beans and herbs and pulse to combine, or until smooth - your preference! Give it a taste, and add more salt and pepper, if desired.