Better-Than-Canned-Pumpkin Butternut Squash Puree

• 1 (2 lb) butternut squash
• 1 teaspoon olive oil

1. Heat oven to 375u0b0F.
2. Cut butternut squash in half lengthwise and scoop out the guts and seeds; I like to use a grapefruit spoon (don't toss what you scoop out!). Rub each cut side with 1/2 teaspoon olive oil, and place cut side down on a baking sheet either directly or on parchment paper for easier cleanup.
3. Bake until the squash is very tender, about 30 to 45 minutes (check by piercing with a sharp knife). Let stand until the squash is cool enough to handle.
4. Separate the squash flesh from the peel. Sometimes the skin easily peels right off, but if it doesn't, I use the grapefruit spoon again.
5. Puree the squash flesh. Yes, you could just mash it up with a fork or potato masher, but I like to get it super smooth. Use a food processor, or, my preference, an immersion hand blender (put the squash flesh in a tall, deep container to reduce splatters).
6. Use your puree or store it for later use.

butternut squash, olive oil

Taken from food52.com/recipes/77934-better-than-canned-pumpkin-butternut-squash-puree (may not work)