1 3-lb butternut squash, peeled, seeded and cut into 1" cubes
s&p to taste
1/2 c freshly grated parmesan cheese
1/4 c purchased (or fresh) basil pesto
2T unsalted butter, cut in 1/2" pieces for greasing

1 3-lb butternut squash, peeled, seeded and cut into 1" cubes 1/2 c freshly grated parmesan cheese 1/4 c purchased (or fresh) basil pesto 2 T unsalted butter, cut in 1/2" pieces for greasing

Preheat oven to 350. Lightly butter an 8" baking dish and set aside. Fill a large pot with enough water to come up 2" up the sides of the pot. Set a steamer rack in the pot. Cover, and bring the water to a boil over high heat. Add the squash and steam over med heat until the squash is tender, about 20 min. Transfer the squash to a food processor and blend until smooth and creamy. Season with s&p.

Spoon half the squash evenly over the prepared baking dish. Dollop half the pesto all ove the squash in the dish. Sprinkle 1/2 the cheese. Repeat next layer. Using a skewer. swirl the pesto decoratively into the squash. Dot with butter and bake until heated through and golden brown around the edges, about 40 min.