Roasted Squash Puree

Directions

1. 1
   Heat oven to 200 degrees.
2. 2
   Line a 12-by-15-inch rimmed sheetpan with aluminum foil, and spray with grapeseed oil.
3. 3
   Trim off stem end, then cut through squashes horizontally where bulb begins.
4. 4
   Reserve bulb for another use.
5. 5
   Cut squash necks in two lengthwise.
6. 6
   Slice into 1-inch sections and arrange on sheetpan.
7. 7
   Bake, turning occasionally, until squash is tender and beginning to caramelize, 2 to 3 hours.
8. 8
   Cool slightly, trim skin away with paring knife, and force flesh through food mill.
9. 9
   Use immediately in pie or place in plastic container with lid, and refrigerate up to 4 days; freeze up to 2 months.