ingredients3 pounds butternut squash quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cup s or less — my 2 lb. 10 oz squash yielded 8 cup s of cubed squash)3 tablespoon s vegetable oil (i used grapeseed)4 cup s milk (2% or whole)2 tablespoon s dried rosemary, crumbled (or a