SO ! you could make butternut puree with just butternut but you're already roasting it so why not throw some other things on the baking sheet and take your butternut puree up a notch? This way it'll add a more dynamic flavor to any dish you use it in!
Butternut squash soup - just add broth, spices and maybe some cream!
Butternut & Sausage Lasagna
Butternut quiche (just mix in with the eggs)
Baby food? idk I don't have one of those - maybe leave out paprika
Butternut mac n cheese
Time: about 50 minutes
Yields: about 2-3 cups butternut puree
4-5 cups chunks of butternut (peeled)
1/2 of a honeycrisp apple (cut in large chunks)
1/2 of a yellow onion (cut in large chunks)
1/2 of a medium sized fennel bulb (cut in large chunks)
2-3 cloves garlic (left whole)
olive or avocado oil
generous pinch of salt
fresh cracked black pepper
1 tablespoon brown sugar
1/2 teaspoon paprika
1 teaspoon fresh thyme leaves
Preheat oven to 400 degrees F and line a baking sheet with aluminum foil.
You're going to end up blending this so nothing needs to be cut very pretty but it does need to be cut into chunks so everything cooks evenly enough.
Add the butternut, apple, onion, fennel + garlic to your baking sheet. Drizzle with olive oil, salt, pepper, brown sugar + paprika. Toss everything to get it evenly coated then spread back out so it's all laying flat. Bake for 40 minutes, flipping halfway.
After 40 minutes, use a fork or toothpick to make sure the butternut is soft the whole way through.
Add everything to a blender, including the thyme leaves. Blend on medium for about a minute until it gets smooth, pulsing will help, you shouldn't need to add any liquid but if you do need to, just a tablespoon of water or broth.
Store in a mason jar or tupperware for 3-4 days (maybe a week but smell test before using it!!) see above for recipe ideas. You could also freeze it (lay flat in a plastic baggie, air pressed out) for up to 6 months according to google.