Step 1

Begin by preparing the butternut squash to be peeled. Cut off the stem-end of the butternut squash to create a flat surface of the butternut squash.

Step 2

Place the end of the butternut squash flush with a cutting board and peel the skin off of the butternut squash by using a very sharp knife or a vegetable peeler. Discard the butternut squash peel.

Step 3

Prepare the butternut squash for cooking by cutting the butternut squash in half lengthwise (hot dog style) and scooping out the innards.

Step 4

Cook the butternut squash by following the directions for roasting it in the oven or cooking it in the instant pot.

Step 5

When the butternut squash is cooked use a handheld immserion blender to blend the butternut squash until smooth.*

Step 6

Use immediately or let butternut squash puree cool completely before pouring puree into an airtight container and storing in the refrigerator for up to 5-7 days or freezing for up to 3 months.