Turn oven to 350°F
Peel and cook:

• 1 large butternut squash

Puree in food processor:
cooked butternut squash

• 4 tsp [20 ml] olive oil *or butter/ coconut oil
• 2 tsp [10 ml] Zesty Grilling Spice Mix

Maple Garlic Crumble Topping:

• ½ pkg [195 gr] Pastry Perfection Mix
• ½ pkg [22 gr] Ottawa Valley Maple Garlic Combo Mix
• 3 - 4 Tbsp [45 - 60 ml] butter *or coconut oil

Spoon Squash mixture into a buttered 9-inch square baking dish.
Top with Maple Garlic Crumble Topping.
Bake 25 min, or until heated through.

Hints from Cate

- Make-ahead: when squash is in season, fill the oven with a mixture of large squash (remember to pierce them a few times with a fork). Bake at 350 until soft enough to cut in half. Scoop out the seeds, place squash in large roast pans. Add a bit of water, cover with a lid or foil. Continue baking until soft enough to scoop the flesh out of the skin.

Cool and divide into freezer bags. Freeze up to 1 year.
To finish: simply thaw squash partially, place in food processor and proceed with this recipe!