Directions

1. SPECIAL EQUIPMENT: KitchenAid® K400 Blender; KitchenAid® Stand Mixer with dough hook attachment; KitchenAid® Pasta Roller attachment; sheet tray; piping bag; parchment paper; pot for boiling; fry pan
2. Preheat the oven to 425°F/218°C. Cut the butternut squash in half lengthwise, scoop out the seeds, drizzle with olive oil and sprinkle with salt. Place the pieces face down on a sheet tray lined with tin foil or parchment paper. Roast for twenty-five to thirty minutes. Set aside to cool.
3. Place the prepared beets into a saucepan and add enough water just to cover them. Bring to a boil then reduce to medium high heat and cook for twenty minutes, or until fork tender. Use a slotted spoon to remove the beets from the water and put them into the jar of the KitchenAid® Blender. Add 1/4 cup of the boiling liquid to the jar with the beets, then blend on Speed 4 until beets are a smooth purée.