Step 1

Wash and pat dry your squash. Preheat your oven to 400°.

Step 2

Use a sharp knife to trin iff the ends and then cut in half lengthwise.

Step 3

Place the squash halves, either cut side up or down onto a rimmed, metal baking sheet. If placing cut side down, brush the flesh with olive oil before hand. I personally, sprinkle the cut side with kosher salt too, but that's completely optional.

Step 4

Roast on the middle rack of your preheated oven for 40 to 60 minutes or until fork tender.

Step 5

Once cool to handle, use a spoon to scoop and scrape the flesh and place it into your food processor fitted with the blade attachment. Puree until smooth, scraping down the sides as you go.

Step 6

TO FREEZE: Measure out the puree into a freezer-safe container(s) leaving 1/2 an inch of space to allow for food expansion. Store for 6 to 12 months.