Prepare the butternut squash with one of the following two cooking methods:
• Place in a medium-sized pot, cover with water, and boil until fork tender, about 20 minutes.
• Place in a large microwave-proof bowl. Cover with plastic wrap and microwave on high for 15 minutes, mixing once in the
middle to ensure even cooking.

Drain butternut squash well. Transfer to a large bowl and add the margarine. Puree with an immersion blender.

Add parve milk, maple syrup, cinnamon, salt, and pepper. Mix until completely combined.

Prepare a large bowl, two spoons, and a parchment-lined baking sheet. Spray all well with cooking spray.

Combine the kosher salt, baking soda, and cayenne pepper in a small bowl. Place crispy rice cereal in the large bowl.

Combine sugar, margarine, and water in a medium saucepan. Place over medium-high heat. Bring to a boil, and cook for eight to 10 minutes. Do not stir. Gently lift and swirl the pan occasionally to ensure even cooking until the mixture becomes a golden caramel color.

Remove from heat and add in salt, baking soda, and cayenne pepper. Mixture will foam and bubble. Stir well and immediately pour over crispy rice cereal. Stir well with prepared spoons and transfer mixture to the prepared baking sheet. Smooth out and allow to cool. Break up any large pieces.

Place the pureed butternut squash in a bowl, in ramekins, or in individual scoops on a plate. Sprinkle the crunch on top immediately before serving.