Ordinarily the rule for picking butternuts is to choose squash with long fleshy necks and small “bells.” For this recipe, you’ll want a squash with an ample cavity for filling.
- In a medium saucepan, combine mashed squash and next 7 ingredients. Whisk well and heat over low heat. Blend with an immersion blender or just mash with a potato masher.
- Combine cubed onion rolls, olive oil and cheese. Toss well. Place on a baking sheet and bake at 375 for 20 minutes or until crunchy and browned. Serve with soup.