This squash dish captures the flavors of autumn.

Four Pounds Of Butternut Squash Peeled, Seeded, And Cut Into About Two Inch Pieces
1 1/2 Teaspoons Of Sea Salt, Divided
½ Teaspoon Of Ground Black Pepper, Divided
½ Teaspoon Of Crushed Red Pepper Flakes
½ Cup Of Olive Oil
A Tablespoon Of Unsalted Butter
¾ Cup Of Plain Low Fat Greek Yogurt
¼ Cup Of Grated Parmesan Cheese

Preheat the oven to 350 degrees.

Mix the squash pieces with the olive oil until they are well coated. Season the squash with a teaspoon of sea salt and ¼ teaspoon of ground black pepper. Spread the squash pieces out evenly on a sheet pan. Roast in the pre-heated oven for 60 minutes until the squash is tender and browned slightly. Let the squash cool. Puree the roasted squash in a food processor. Depending on the size of the food processor that you have, you will probably need to do this in batches.

Combine the pureed squash, the crushed red pepper flakes, ½ teaspoon of sea salt, ¼ teaspoon of black pepper, the butter, the yogurt, and the grated Parmesan cheese in a pot. Cook on medium low heat while stirring until the ingredients are well incorporated. Taste and add more sea salt and/or pepper, as needed.