Better-Than-Canned-Pumpkin Butternut Squash Puree

1. 1

   Heat oven to 375u00b0F.

2. 2

   Cut butternut squash in half lengthwise and scoop out the guts and seeds; I like to use a grapefruit spoon (don't toss what you scoop out!). Rub each cut side with 1/2 teaspoon olive oil, and place cut side down on a baking sheet either directly or on parchment paper for easier cleanup.

3. 3

   Bake until the squash is very tender, about 30 to 45 minutes (check by piercing with a sharp knife). Let stand until the squash is cool enough to handle.

4. 4

   Separate the squash flesh from the peel. Sometimes the skin easily peels right off, but if it doesn't, I use the grapefruit spoon again.

5. 5

   Puree the squash flesh. Yes, you could just mash it up with a fork or potato masher, but I like to get it super smooth. Use a food processor, or, my preference, an immersion hand blender (put the squash flesh in a tall, deep container to reduce splatters).

6. 6

   Use your puree or store it for later use.

* Per serving · 4 servings · Values may vary.

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