Butternut Squash

Wash your squash and then cut in half length wise.  Scoop out the seeds and "squishy stuff" with a spoon (similar to a pumpkin).

Place face down on a cookie sheet or baking sheet with water.  Place in oven at 400* F for 1 hour to 1 1/2 hours depending on size of squash (I did 1 1/2 hours for a somewhat large squash).

*I have to note that this a small cookie sheet (about half size)*

You'll know it's done when the meat of the squash is soft and starts to peel away from the skin.  Remove from the oven once cooked and allow to cool.  Scoop out the remaining contents from the squash (leaving the skin) and then throw it in a large blender and puree.  Dispense into ice cube trays and freeze.

Prep/Cook Time:  Prep 10 minutes Cook 1 1/2 hours
Servings:  45 oz for a large squash (3.18 lbs)
Cost: $4.61
Cost Comparison:  $0.10 per ounce (vs $0.13 for Beech Nut and $0.16 for Gerber)

Ratings:
Kendall - 4 stars
Seren -  3 stars