276 calories; 16 g fat; 2 g saturated; 31 mg cholesterol; 47 mg sodium; 32 g carbohydrate; 2 g fiber; 4 g protein
Butternut squash puree: cut squash in half lengthwise and remove seeds. Place squash, cut side down, in shallow pan. Bake at 350°F until squash is soft, 45-60 minutes. Let cool and scoop out cooked flesh. Puree until smooth in blender or food processor.