Ingredients
1 Butternut, buttercup or ambercup squash
1 tsp olive oil per squash
Directions
- Heat oven to 375 °F.
- Cut squash in half lengthwise & scoop out seeds and pulp.
- Lightly oil cut side of squash, then place cut side down on a lined baking sheet.
- Bake squash until tender, about 30 to 45 minutes (until sharp knife comes out easily), let stand until squash is cool enough to handle.
- Separate squash flesh from the peel. Sometimes the skin peels off easily, but for sections that don't use a spoon to help remove the skin.
- Place peeled squash into blender and puree until smooth.
Add the puree to your favorite fall recipe as a substitute for pumpkin or freeze for future use.
