Butternut Squash Puree

Instructions:

1. Rinse butternut squash and cut in half.
2. Scoop out seeds and all stringy flesh.
3. Place the halves cut-side-down onto a baking form.
4. Bake at 200℃ (400℉) for 40 – 50 minutes or until the squash can be easily pierced with a knife in a few places. Then let butternut squash to cool down.
5. Scoop out the soft flesh and put into a food processor or blender.
6. Blend until smooth.

Ideas for using Butternut Squash Puree:

1. Low Carb Butternut Squash Cookies.
2. Low Carb Butternut Squash Cookies with Chocolate.
3. Butternut Squash Puree for a baby. Serve as is.
4. Butternut Squash Puree for toddlers and older kids. Decorate with fruits, berries, nuts, cottage cheese, yogurt or else.