This Butternut Squash Puree is the perfect base for so many recipes. Try the recipes we’re sharing or make your own!

• 1 butternut squash
• 2 tbsp olive oil + 2 tbsp + 1 tsp
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 4 large yellow onion
• 2 tbsp maple syrup
• 1 head garlic
• 1 Granny Smith apple – peeled, cored and cubed

Slice onions thinly and add to pot with 2 tbsp olive oil and maple syrup. Cook on high for 10 minutes stirring frequently, cover and reduce heat to med-low, let caramelize for up to an hour, stirring occasionally. Once soft and browned, remove cover and season with a big pinch of salt and let any extra liquid evaporate. (For pizza reserve 1/4 cup onions)

Meanwhile, peel squash and carefully cut off both ends, cut in half length ways and remove the seeds, discard or set aside to roast. Cut squash into 2x2cm cubes and toss with apple, nutmeg, cinnamon, 2 tbsp olive oil, salt and pepper. Spread on baking sheet and roast on 400 for 45-60 minutes or until squash is soft

Slice top off head of garlic, place of tinfoil with 1 tsp olive oil, and a pinch of salt and pepper 1 wrap and roast with squash

Press garlic out of head, puree with onions, roasted squash and a splash of water if needed to get to a smooth but thick consistency.

FOR SOUP:
Dilute squash mixture with 1-2 cups vegetable broth in pot until desired consistency is reached.

Serve with roasted seeds, crushed pecans, crispy sage and/ or coconut cream.

To roast seeds: place in strainer and rinse, place on paper towel or clean dry cloth and press out excess water. Lightly coat with olive oil and a pinch of salt and pepper and roast for the last half hour with squash on a separate baking sheet, paying close attention they don’t burn.

FOR PIZZA:
Spread about a 1/4 cup squash purée on pre-made or homemade crust (we used 24 Carrots pizza crust). Top with sliced prosciutto, 1/4 cup reserved caramelized onions, dollop with ricotta cheese and freshly shaved Parmesan. Bake on 450 for 10 minutes on middle rack, finishing under broiler for 2 minutes to crisp prosciutto and colour cheese, watching carefully.

In a pan over med-high add 2 tbsp olive oil with 8-10 sage leaves, cook for 5-10 minutes until fragrant and leaves are crisp, place leaves on paper towel to absorb excess oil then place on top of cooked pizza along with a drizzle of the scented oil and serve.

FOR PASTA:
Remove four sausages from the casing and sauté in a large frying pan with 1 tbsp olive oil until caramelized and browned. We used Pete’s Housemade Andouille, but try any of their flavors. Add 1 cup squash purée and 1/4 cup heavy cream, combine well.

Cook 1 pack of Pete’s Own fresh linguini in salted, boiling water, transfer to sauce pan using tongs along with 1/2 cup pasta water. Toss. Season as needed and serve with lots of freshly grated parmesan and chopped pecans and sage.