In a medium saucepan, combine cubed butternut squash and vegetable stock. Heat to a low boil, stirring to evenly cook the butternut squash. In approximately 10-15 minutes the majority of the liquid should be absorbed or evaporated and butternut squash will be soft and tender.
Cook at 400 degrees for 10 minutes or until cheese is bubbly and brown. Watch closely, depending on your crust, cook times may vary to prevent burning.
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