1 Butternut Squash
Wash squash well then peel/cut the outer skin off. Dice the top part into small pieces and then scoop out the seeds of the bottom part before dicing it. Discard the seeds. Put into microwave steam bag and microwave on HIGH until tender enough to puree. Dump into bowl and use immersion mixer to puree. Divide into ice cube tray, cover with freezer cling wrap and keep in freezer till solid. Then pop them out of the tray, put into ziploc and store in freezer for up to 3 months.