Right now is commonly thought of as pumpkin time but, while pumpkins adorn doorsteps, most canned pumpkin is a breed of squash more similar to the butternut squash then the jack-o-lantern pumpkin variety. Unknown to many, it’s an excellent source of fiber, vitamin C, and potassium. To prepare, slice the squash in half lengthwise. Brush the cut sides with olive oil and season with salt and pepper. Roast the halved squash on a baking sheet at 425 degrees for 40 minutes or until soft. Once cooled peel the skins from the squash and place flesh in a mixing bowl. Add 3 tablespoons of butter and season with salt and pepper, blend with a hand mixer or potato masher until smooth. You can add your puréed squash to risotto, soups or even pizzas.