Butternut Squash Puree

Last week the Farmer brought home a LARGE amount of butternut squash. I was a liiiiittle overwhelmed by all of it, but luckily it keeps for a good, long while and I have (with the help of a few friends) come up with quite a few things to do with it. To use as a base for most of the recipes, I decided to puree the squash. Here's how:

Pureed Butternut Squash

What you need:
1 butternut squash
1/2 c-1 c water
3 tbsp yogurt

Preheat oven to 375˚. Cut your butternut squash in half. Line a baking sheet with foil and place squash halves on sheet. Bake for 1 hour or until squash is soft when poked with a fork. Allow to cool, then scoop out flesh and place in blender. Add 1/2 c water and yogurt. Blend. Add more water if necessary. Puree into a creamy consistency. Store in the refrigerator for up to 1 week.

The puree can then be used in recipes like muffins, pancakes, as a soup or simply eaten with a spoon!