Bake squash, rubbed with olive oil and wrapped in tin foil on a baking sheet lined with tin foil for 1.5 hours at 300 degrees F in oven. The tin foil lined sheet will catch the juices that will come out of the squash during baking. Remove when fork tender. Allow to cool.
Remove squash skins and scoop out seeds.
Put squash in saucepan with almond milk. Use more or less almond milk based on your preference of thickness and flavor.
Blend until smooth with immersion blender or wire whisk.
Add walnut oil and blend again until smooth.
Season with salt, using more or less depending on your preference.
Warm through and serve. Can be stored in a container for 4-6 days and reheated to serve again.
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