Roasted Squash Purée

1 medium-sized butternut squash or other squash

Preheat oven to 350º. Make five or six 1/2″-deep slices in the side of the squash. Place the squash on a baking sheet and then into the oven. Bake for 40-50 minutes until the skin starts to wrinkle and the flesh of the squash is soft.

Remove from oven and allow to cool completely. Peel skin away and carefully scoop squash into a food processor or blender, avoiding the seeds and guts. Blend until smooth. Refrigerate or freeze until ready to use.


Makes 3-4 cups squash purée