I am having a thing with butternut squash - it's been my favorite side dish for weeks on end, a pasta sauce, and the star ingredient in my risottos. Just wanted to share the latest trick I learned: using leftover roasted butternut squash from this recipe to make a simply, healthy soup using just a few simple additions and one powerful blender.
Once you're done roasting and eating, put the 1 c. of leftover squash into the blender with 1/2 cup almond milk, and a dash each of cayenne, salt, and black pepper.
Heat n' eat it right away, put it in a storage container and bring it to work for lunch tomorrow, or freeze it for when you need it in a pinch. Like when your husband/roommate/friend is complaining that all you have to eat in the entire house is pistachios, baby kale, or Belvita. (When really, he should really be thanking you for single-handedly eliminating the lifetime supply of Goldfish that formerly filled your pantry and had been a constant late night temptation all winter.)