Squash Puree

To make squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork or spoon.

You can use this right away or freeze it. Defrost before you use it. The squash will seperate and just mix it back together.

Stir this into soups to thicken broth, use it in place of pureed pumpkin in desserts, add it to bean or meatloafs, and you can even mix it into your favorite mac and cheese recipe.