Step 1

Preheat oven to 375 degrees.

Step 2

Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.

Step 3

Slice the butternut squash in half, crosswise through the stem, and scoop out the seeds and strings.

Step 4

Place halves, cut-side down, onto the baking sheet.

Step 5

Roast, uncovered, for 45-65 minutes, or until tender.

Step 6

Remove from oven and allow to cool enough to handle.

Step 7

When cool, carefully scrape the butternut squash meat from the skin. You can discard the skin.

Step 8

Using afood processoror blender, puree until even and smooth.

Step 9

Store in an air-tight container in the refrigerator for up to one week. Can also be frozen for later use.