This roasting technique ensures lots of moist, sweet squash. It can be done a day or two in advance. Store refrigerated in a sealed container. If you have excess, be sure to freeze it.
1 large butternut squash, or 2 small (at least 2 kg)
Preheat the oven to 400°F (200°C). Cut the squash into 6 chunks. Remove seeds. Arrange squash cut side down in a 13 x 9 in. (3.5 L) baking dish. Cover bottom of dish with water, to a depth of ý inch (5 mm). Bake 1 hour and 15 minutes or until the squash is slightly collapsed and very tender when pierced with a fork. Allow to cool. Remove and discard skin. Transfer to a large bowl and mash into a smooth puree.
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