Line a baking sheet with parchment paper.
To prepare the butternut squash, cut off the top and bottom. Slice the butternut squash in half. Clean out all the seeds.
Place face down on a baking pan.
Bake in the oven at 350 degrees for about 40 minutes or until done and fork-tender.
Allow to cool and then remove all the squash and place in a food processor.
Blend the butternut squash until smooth and creamy.
The butternut squash puree is now ready for all the recipes. It is great for homemade baby food, soups, holiday dishes. There are a few suggestions in the post.
Storage: store the butternut squash puree in an airtight container in the refrigerator. This may also be stored in the freezer. I put the puree into an ice cube tray and freeze.