I puree squash. Why do you say? Not for babyfood! For baking, specifically squash bread.
And I know some people boil squash or pumpkin for that matter. I roast mine. I feel it maintains the flavor and wholesomeness better.
Cut the top off. Slice in half length wise.
Please don’t tell me what they look like!
Scoop out the insides, clean the sides from the stringy pieces. I kept my seeds in a bowl for later. (later post)
Cover each one in a coating of olive oil. (this keeps it from drying and catching on fire in the oven.
Puree in a blender, Add water if needed, it may give you some trouble in the blender. Overall its just needs a little blending as it is already mushy. Just trying to get the remaining chunks out.
Place in quart size baggies. About 2 cups per baggy.
Freeze when cool. Pull out when ready for use, allow to thaw.
Voila. How easy was that?!