02 July 2020
Ingredients : 1 butternut squash
❖ Cut butternut squash in half, scoop out seeds.
❖ Place an inch of water in a baking pan, then place squash halves “face” down in the pan. Check on water level while baking.
❖ Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell.
❖ Place squash “meat” into your choice of appliance for pureeing and begin pureeing.
❖ Add water as necessary to achieve a smooth, thin consistency.
❖ You can also peel the squash, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5