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| Two squashes for roasting. Butternut and Verte et Blanc |
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| Butternut. Sliced and seeds/soft contents removed. |
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| Did the same with the Verte |
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| Ready to roast. On parchment paper. |
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| Baked 375 for 75 min. Butternut is easily pierced with fork, but not Verte. |
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| Blurry pic. Butternut contents scooped out. Pureed in food processor. |
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| 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.
