Roasted Squash Puree

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Place the squash halves, skin side up, on an oiled rimmed baking sheet.
3. 3
   Bake until fork tender, about 1 1/4 hours.
4. 4
   Remove from the oven.
5. 5
   Turn over; let stand until cool enough to handle.
6. 6
   Scoop the flesh into a food processor, and discard the skin.
7. 7
   Puree until smooth.
8. 8
   Refrigerate the squash puree in an airtight container up to 4 days, or store in the freezer up to 1 month.