I love the fall and the deep orange and red colors we see here in New England at this time of year. To me nothing represents fall eats more than butternut squash, to which I roasted and mashed together with a sauté of red pepper, onion & garlic. I thinned it out a little with vegetable stock and added a dash of salt & pepper. I guess I could have made it a tad more soupy with the addition of unsweetened soy milk, but left it as a thicker mash, instead.
Served with a pat of Earth Balance buttery spread, the mash can be served as a main dish or as a side dish.