Prep Time25 minutes
Cook Time40 minutes
Total Time95 minutes
My medium-sized butternut squash produced about 3 packed cups of roasted squash (712 grams); if you have significantly more or less squash, you may wish to adjust the amounts of the other ingredients.
If you prefer a chunkier texture, you can skip the blender and just mash the squash and other ingredients.
If your blender isn't powerful enough to handle all of the squash at once, split it up and blend it in two batches.
Leftovers: Store in the refrigerator in an air-tight container for 4-5 days, or in the freezer for up to 2 months.
Reheat: If frozen, allow to defrost before heating. Warm in a medium saucepan on medium-low heat, stirring in almond milk as needed.