2 cups butternut squash / about ½ small squash / cubed
3 oz goat cheese
⅓ cup ricotta cheese
1½ TB maple syrup
2 TB olive oil
3+ TB milk
Kosher salt + pepper
Instructions
Preheat oven to 425 degrees and line a small baking sheet with parchment paper. Roughly cut butternut squash into one inch cubes. Arrange squash in an even layer and season with half of olive oil, salt, and pepper. Bake for 25-30 minutes or until tender, let cool.
Once squash has reached room temperature, place in a blender or food processor with remaining ingredients. Be sure to season again with more kosher salt.