• 1 medium butternut squash
• olive/avocado/coconut oil (optional)
• filtered water (optional)
• optional add-ins: thyme, ginger, cinnamon, cooked apple
Preheat the oven to 400 degrees F.
Wash butternut squash. Cut in half lengthwise and remove seeds using a spoon.
Place squash halves, flesh side up, skin side down on a parchment-lined baking sheet. Drizzle oil and flavoring of choice on the squash.
Roast squash for ~45 minutes or until a knife easily cuts though.
Let the squash cool and then remove the flesh from the skin and place in a food processor or blender.
Place any additional optional add-ins int he blender and begin to purée. Add water as necessary until you reach the desired consistency.