Roasted Butternut Squash Puree
Source: adapted from Food Network
2 butternut squash (about 1 pound each)
4 tablespoons softened butter, divided
Salt and pepper, to taste
Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down.
Bake at 350 for 30 to 40 minutes or until fork tender. **
Remove the squash from the oven, scoop out the flesh and place in a food processor or mash by hand with remaining butter. Season with salt and pepper to taste.
4 to 6 servings
**Alternate method to roast whole squash (no hard cutting ahead of time!)**
Wash the squash and pierce the bottom or sides with a pairing knife. This lets steam escape while cooking.
Place on a foil-lined baking sheet.
Bake at 400 for 60-90 minutes until knife can be inserted easily, depending on the size.
Slice in half from top to bottom. Remove seeds.
Scoop the flesh out of the skin and use as above.