Roasted Butternut Squash Puree

1. 1

   Preheat the oven to 400F.

2. 2

   Place the squash halves, skin side up, on an oiled rimmed baking sheet.

3. 3

   Bake until fork tender, about 1 1/4 hours.

4. 4

   Remove from the oven.

5. 5

   Turn over; let stand until cool enough to handle.

6. 6

   Scoop the flesh into a food processor, and discard the skin.

7. 7

   Puree until smooth.

8. 8

   Refrigerate the squash puree in an airtight container up to 4 days, or store in the freezer up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.