Summer veg puree

• 4 Summer squash
• 2 Zuccini
• 1 large yukon gold potato
• 1 tbsp Evoo
• 1/4 cup Parm cheese

1. preheat oven 350F
2. Pierce skins of squash zuccini potato with fork
3. drizzle with olive oil
4. roast for 25 minutes
5. puree with cheese and filtered water

zuccini, gold potato, parm cheese

Taken from cookpad.com/us/recipes/331098-summer-veg-puree (may not work)