|Butternut squash about to be roasted.|
Making your own winter squash purees is a cinch, and waaaay cheaper than buying canned varieties. I like to prepare a big batch all at once, then freeze pre-measured half cup portions to use all year long.
How to Puree Winter Squash (Acorn, Butternut, Pumpkin, Etc.)
Wash your squash (tee-hee), and pat dry.
Cut squash in half lengthwise. Remove seeds and cud from the cavity.
Place the squash halves face down in a large baking dish. Add about an inch of water.
Bake at 350 degrees for about an hour, or until squash is tender.
Scoop the roasted squash out of its skin, and place in a large bowl. Mash with a potato masher or fork until smooth.
Use in your favorite autumn recipes!
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