|Two squashes for roasting. Butternut and Verte et Blanc|
|Butternut. Sliced and seeds/soft contents removed.|
|Did the same with the Verte|
|Ready to roast. On parchment paper.|
|Baked 375 for 75 min. Butternut is easily pierced with fork, but not Verte.|
|Blurry pic. Butternut contents scooped out. Pureed in food processor.|
|Same with Verte. This one I froze for future use.|
I used the butternut puree in the same amount as I would use canned pumpkin, for a pumpkin pie. Flavor was excellent, richer than my usual pumpkin pie. I might do the same with the Verte, for a blond pumpkin pie. Or find a different recipe.