Serving size:: 2 tbsp of butternut squash and 2 tbsp of acorn squash

Acorn squash puree::

• peel and remove the seeds and strings
• cut into 4-inch chunks and place into microwaveable bowl
• add 1/2 cup of water
• microwave on high for 5-7 minutes until soft
• let cool then puree squash and water in blender

*refrigerate portions you will use in the next three days and freeze the remainder for up to four weeks.

*i like to freeze it in ice cube trays and once frozen, transfer to airtight freezer safe containers.

*each of my ice cubes are 2 tbsp