• Preheat your oven to 350F.
• Wash and dry the butternut squash.
• Place it onto a cutting board and using a strong chefs 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 on to a baking tray lined with parchment or a tray or roasting pan with 2-3 cups of water in the bottom. This will help 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 sit until it's cool enough to handle.
• Use a large spoon or ice cream scoop to scrape the flesh from the squash and place it in 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 it into the freezer laying them flat until frozen. This makes them very easy to stack to save on freezer space.