Roasted Squash Puree

• 2 3 1/2- to 4-pound butternut squashes, scrubbed
• Grapeseed oil spray

1. Heat oven to 200 degrees.
2. Line a 12-by-15-inch rimmed sheetpan with aluminum foil, and spray with grapeseed oil.
3. Trim off stem end, then cut through squashes horizontally where bulb begins.
4. Reserve bulb for another use.
5. Cut squash necks in two lengthwise.
6. Slice into 1-inch sections and arrange on sheetpan.
7. Bake, turning occasionally, until squash is tender and beginning to caramelize, 2 to 3 hours.
8. Cool slightly, trim skin away with paring knife, and force flesh through food mill.
9. Use immediately in pie or place in plastic container with lid, and refrigerate up to 4 days; freeze up to 2 months.

butternut, oil spray

Taken from cooking.nytimes.com/recipes/8476 (may not work)