YIELD: 36 ounces
10 MONTHS PLUS

Ingredients:

4 pounds butternut squash (about 2 medium-sized butternuts or 1 really big one)
16 ounces water
8 ounces whole milk, hot
1/2 teaspoon ground nutmeg

Directions:

• Preheat oven to 400^oF
• Cut the squash lengthwise. Remove seeds with a spoon.
• Place squash flesh side down on a sheet tray.
• Pour water onto the sheet tray.
• Roast approximately 60 to 75 minutes until tender.  The squash should be bubbling and caramelized.
• Allow to cool 10 to 15 minutes so you can hold it without a problem.
• Spoon out the flesh and pour into the blender with hot milk and nutmeg. Puree until smooth.
• Pour into two ice cube trays and allow to cool.
• Wrap and freeze.