1 butternut squash
1/2 tsp thyme
1. Heat oven to 450°F. Line baking sheet with aluminum foil.
2. Cut butternut squash in half, remove seeds and place flesh side up, skin side down.
3. Bake for 30-45 minutes or until you can easily prick the squash with a fork.
4. Let cool until you can handle the squash with your hands.
5. Scrape the flesh off of the skin and place in a blender. Add thyme and puree, adding water in 1/4 cup increments until you have desired consistency.
Servings: 25 ounces