Butternut Squash Dip

Within the next few days, I shall post recipes for everything I made for Thanksgiving. Here's a simple one:

Ingredients:

One Medium Butternut Squash
One 9 oz log of Cranberry Cinnamon Chevre (available cheaply at Trader Joes)
Biryani Pulav Masala Mix (available at any of the Indian Markets in Columbus)
Salt

Procedures:

1) Roast the butternut squash.
2) Scoop out the squash flesh into a food processor.
3) Crumble the chevre and add it to the food processor.
4) Add a pinch of the masala mix and a generous helping of salt.
5) Puree for a couple of minutes until smooth.
6) Chill in refrigerator for a couple of hours before serving with bread, pita, or crackers.