• Preheat your oven to 350°F.
• Wash and dry the butternut squash.
• Place it on a cutting board and, using a strong chef's knife, cut down through the middle, then cut towards the end. Turn the squash around and slice through the other half.
• Use a spoon or ice cream scoop to remove the seeds and pulp, and set the seeds aside.
• Place the squash halves face down onto a baking tray lined with parchment, or a tray or roasting pan with 2-3 cups of water in the bottom. This will help prevent the squash from sticking or over-caramelizing on the edges.
• Roast for 45-60 minutes or until the flesh is tender. You can easily test it, when a knife or fork passes through the thickest part without resistance it's done.
• Remove the oven and let it sit until it's cool enough to handle.
• Use a large spoon or ice cream scoop to scrape the flesh from the squash, then add it to the bowl of your food processor or blender.
• Puree until the squash is smooth.
• If using as a side dish right away, add seasonings to taste. Otherwise, leave unseasoned for freezing.

Freezing

• Measure squash puree into 1 or 2 cup portions and place into freezer containers. To save on space, try using freezer bags and press the puree out flat inside them. Then place them into the freezer, laying them flat until frozen. This makes them easy to stack and saves freezer space.