Step 1

Preheat oven to 350°F.

Step 2

Slice the butternut squash in half lengthwise; scoop out and toss the seeds. Place the halves flesh-side-up on a foil-lined baking sheet.

Step 3

Sprinkle the diced butter and brown sugar evenly on both halves.

Step 4

Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.

Step 5

A liquid mixture of butter and brown sugar will form in the wells of the squash, make sure you include this deliciousness with the puree.

Step 6

Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and liquid and place into your food processor or blender.

Step 7

Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.

Step 8

If you are serving this delicious puree as a simple side dish, adjust the seasoning to your taste and toss in a couple more tablespoons of unsalted butter. If you are using it for Butternut Squash Bread, leave the puree as written.