Ingredients
The following ingredients have 2 Servings
- 1 medium butternut squash
- 1 tablespoon olive oil
Instruction
- Preheat oven to 375 degrees F. Remove the peel of the squash with a vegetable peeler or with a knife.
- Cut the "neck", or the skinnier part of the squash into 1/2-inch rounds and dice.
- Place on a greased foil-lined baking sheet in one even layer and bake for 18-22 minutes or until soft when poked a fork.
- Add to a blender and puree, adding 1/4-1/2 cup water as needed to make a smooth puree.
- Serve or store in an airtight container/s in the fridge for 3-5 days. Or portion into an ice cube tray and freeze, then transfer frozen cubes to a zip top storage bag and freeze for up to 3 months.
