Butternut Squash With Pistou

• 13 cup extra virgin olive oil
• 4 garlic cloves
• 23-1 cup basil leaves
• 3 lbs butternut squash (about 2 squash)
• 1 pinch fine sea salt

1. To prepare the pistou:.
2. Put the olive oil, garlic, basil leaves and a pinch of salt in a small food processor.
3. Blend well and transfer to a small bowl (if making by hand, crush the garlic into a paste, then mix with the oil and salt, and then add finely chopped basil leaves to the paste).
4. To prepare the squash:.
5. Preheat the oven to 400F.
6. Trin the stem, then cut the squash lengthwise.
7. Scoop out the seeds.
8. Put the squash halves cut side up in a roasting pan.
9. Sprinkle the cut sides with salt.
10. Brush generously with the pistou, and let some well up in the seed cavity.
11. Roast for 40-45 minutes, until just browned at the edges and tender when pierced with a knife.
12. Serve hot, with the remaining pistou.

extra virgin olive oil, garlic, basil, butternut squash, salt

Taken from www.food.com/recipe/butternut-squash-with-pistou-146745 (may not work)