butternut squash hummus

3 cups roasted butternut squash
2 tablespoons lemon juice
2 tablespoons tahini (sesame paste)
8-10 pitted green olives
2 cloves roasted garlic
salt and pepper to taste

Cut the butternut squash in cubes and toss with olive oil. Place on a baking sheet and roast in a 400 oven. Check after about fifteen minutes. You want it to be soft and browned a little. Remove and let cool. Then put it in a food processor and add the other ingredients. You can also add a couple of tablespoons of water, if it seems too thick. Process until it is creamy -- two or three minutes, at least.

Peace
Milton