Butternut squash baby puree

Preheat the oven to 400 deg F or 200 deg C.
Cut the squash in half and remove the seeds.
Place the squash in a baking tin, face down in about one inch of water.
Bake for about 40 mins. Keep an eye on the water in the pan – add a little more if necessary.
The squash is done when it feels soft. Remove the flesh from the skin and either puree it, or mash it lightly with a fork.

puree in photo has been blended with the baby bullet.