Roasted Squash Puree

1. 1

   Heat oven to 200 degrees.

2. 2

   Line a 12-by-15-inch rimmed sheetpan with aluminum foil, and spray with grapeseed oil.

3. 3

   Trim off stem end, then cut through squashes horizontally where bulb begins.

4. 4

   Reserve bulb for another use.

5. 5

   Cut squash necks in two lengthwise.

6. 6

   Slice into 1-inch sections and arrange on sheetpan.

7. 7

   Bake, turning occasionally, until squash is tender and beginning to caramelize, 2 to 3 hours.

8. 8

   Cool slightly, trim skin away with paring knife, and force flesh through food mill.

9. 9

   Use immediately in pie or place in plastic container with lid, and refrigerate up to 4 days; freeze up to 2 months.

No additional tips available.