Fill a large pot with water, leaving room for the butternut squash pieces, and bring to a boil.

Meanwhile, rinse your butternut squash well, scrubbing with a veggie brush if needed.

Then, with a very sharp knife, cut off the stems of the butternut squash. Then, cut them in half lengthwise.

Scoop out the seeds and strings with a spoon. You can either discard them, save and roast them like you would pumpkin seeds, or dry them out and use as garden seeds for next year.

Cut the rest of the squash into large chunks. The pieces should be roughly the same size (about 2 inch pieces) and able to fit into your pot. No need to be precise here or to undertake the difficult task of peeling them!

Carefully drop the butternut squash pieces into the boiling water. Boil for about 10-15 minutes or until very tender.

Strain the pot into a colander in the sink. Rinse with cool water to stop the cooking process.

Use your hands to separate the skin from the flesh. Discard the skin. It should peel away very easily.

Place the bright orange flesh into a food processor or blender and pulse until smooth. Or use a potato masher by hand to puree your butternut squash.

Preheat oven to 400°F.

Then, with a very sharp knife, cut the butternut squash in half lengthwise. No need to peel!

Scoop out the seeds and strings with a spoon. You can either discard them, save and roast them like you would pumpkin seeds, or dry them out and use as garden seeds for next year.

Rub the insides with 2 tablespoons softened butter or olive oil.

Place squash on a baking sheet that has been brushed with a bit of olive oil (or covered in parchment paper) and roast. Check the squash after 30 minutes to see if it is soft enough to be fork-tender. If not, keep adding 5 minutes of roasting time until it is. Usually takes 30-45 minutes, depending on the size of your squash.

When done, remove squash from oven. When it’s cool enough to handle, use your hands or a large spoon to separate the skin from the flesh. Discard the skin. It should peel away very easily.

Place the bright orange flesh into a food processor or blender and pulse until smooth. Or use a potato masher by hand to puree your butternut squash.

Store in a sealed container in the fridge for up to a week.