- High-heat oil, for roasting
- 1 (5-pound or less) winter squash
Preheat oven to 350° F. Lightly oil a baking sheet.
Cut around the stem of squash and discard. Cut squash in half and scoop out all the seeds. Place halves cut-side down on baking sheet.
Bake until tender, about 30 minutes for butternut squash, or up to 45 minutes for a kabocha squash or pumpkin.
Let cool, then scoop out the flesh and puree in a food processor until smooth. Pack puree into 1-cup freezer tubs; you’ll get about 1/2 cup puree per pound of squash.