Butternut Squash Puree
Yield: varies
2 1/2 pounds butternut squash
Preheat oven to 350 degrees. Place squash in shallow, aluminum foil-lined
pan. Bake for about 1 hour and 20 minutes. Or until very tender when
pierced with fork.
When cool enough to handle, cut in half lengthwise. Scoop out and discard
seeds. Scoop out squash pulp and place in the container of a food
processor or blender. Whirl at high speed until the mixture is pureed, or
press through a sieve or a food mill. Refrigerate or freeze for later use.
Source: Family Circle
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