Ingredients

• ½ a large butternut squash, peeled and cut into 2cm cubes
• 2 tbsp crème fraiche
• a little olive oil for roasting
• salt and freshly ground black pepper

Method

1. Heat the oven to 200°C/180°C/400°F.
2. Put the squash in a roasting tray, sprinkle with olive oil, and mix it around to ensure that all the squash is coated in a bit of oil.
3. Roast for 35-40 minutes, until the squash is soft on the inside and just starting to crisp on the outside.
4. Set it aside to cool for 10 minutes and then put it in a food processor.
5. Add the crème fraiche and a  good seasoning of salt and freshly ground black pepper, and whiz until it is very smooth.
6. Serve as a side dish  with your favourite meal