Making butternut squash puree is so easy, and I love to keep it in my fridge to use a base for soup, pasta sauce or lasagna! It makes a great addition to a beautiful autumn plate with roasted chicken quarters, greens and squash puree. To make the creamy puree, I peel, seed and chop a large butternut squash and toss it in a slow cooker with 1 cup chicken or vegetable stock, 4 fresh sage leaves and 4 tablespoons butter with salt and pepper to taste (but I keep it light as I can flavor it more later.) Cook on high for 2 hours or low for 4 hours; the squash should break apart with a fork. Turn off the slow cooker, add 1 cup of heavy cream to the crock and blend with an immersion blender until velvety soft and there are no lumps. This makes about 2 quarts, which I store in jars in the fridge.