A few simple steps, and the butternut squash puree is DONE!
How I did it:
1) I've read up HERE on how to bake this vegetable (I've never cooked it before!)
2) After scooping it into a large cup of the Magic Bullet, the squash was blended in a matter of seconds
3) After adding a little bit of water and blending it some more, the mixture was the right consistency :)
4) This time there was so much puree (and I once used half of the squash) that I froze it in the rubber IKEA heart-shaped ice tray
5) Once frozen, I transferred the frozen cubes to an air-sealed freezer bag. Done and done!
