Roasted Butternut Squash and Carrot Puree

1 medium butternut squash, halved lengthwise and seeded1 teaspoon olive oil1 tablespoon light brown sugar 1/8 teaspoon ground cinnamon2 cups vegetable stock or broth8 ounces carrots, peeled and cut into 1/4-inch pieces2 teaspoons unsalted butter, softened 1/8 teaspoon vanilla extractHeat oven to 375 degrees.Set the squash cut side up and brush with olive oil. Sprinkle with the brown sugar and cinnamon. Wrap the halves of squash in aluminum foil, place on a baking sheet and bake for 30-40 minutes until easily pierced with a toothpick. Remove from oven and let cool.In a medium saucepan, bring the stock to a boil. Cook cut carrots in stock until tender, 8-10 minutes. Remove from heat, strain carrots and reserve the cooking liquid.Unwrap squash from foil and scrape the flesh from its peel and place in food processor. Add cooked carrots, butter and vanilla then blend adding the reserved cooking liquid until mixture is creamy.Serve warm.Chef James Boyce, Studio at Montage Resort & Spa, Laguna Beach, Calif.