3-1/2 lbs. butternut squash, peeled, seeded and cut into
1/4 cup extra virgin olive oil
2-3 tbsp. grapefruit juice
salt and pepper to taste
1. Steam butternut chunks for 15 to 20 minutes until very tender.
Reserve steaming liquid
2. Press squash through a ricer or food mill set over a large bowl.
3. Stir in olive oil, grapefruit juice and enough of the reserved liquid to reach
4. Season with salt and pepper. Dust with cinnamon before serving.