1 medium butternut squash
Preheat oven to 425 degrees. Clean, trim, and remove seeds from the squash. Place on a baking sheet cut side down. Roast for 40 minute or until tender. Cool slightly and spoon squash out of skin and into food processor. Blend until desired consistency is reached. Add water as needed to blend.
about 2 1/2 cups
3 days in refrigerator & 3 months in freezer