Butternut Squash Dip
2.2 lb Butternut squash
1 Tbsp wasabi (or honey [to taste] if you can't handle the heat :P)
Juice of 1/2 lemon
Salt and pepper to taste
1/3 cup + 1 1/2 Tbsp olive oil
Roast or steam the butternut squash.
If you roast the squash, cut in pieces, then drizzle with oil and season with salt and pepper first.
Roast at 325F until soft, stirring frequently.
Once squash has cooled, pass through a sieve or purée in a blender.
Add lemon juice and wasabi and mix together. Season to taste.
Cover and refrigerate.