• Wash the butternut squash thoroughly before cutting to remove any dirt or debris from the skin.
• Peel the squash, remove the seeds and cut into even sized pieces, about 2 cm each.
• Place the butternut squash in a saucepan and cover with water and place the lid on top. Bring to the boil and simmer for at least 10 minutes until the butternut squash is soft.
• Drain the water and mash into a puree.

Roasting Option

• Preheat your oven to 400°F (200°C) degrees.
• Using a sharp knife, carefully cut the butternut squash in half lengthwise.
• Scoop out the seeds and stringy pulp from the center of each half using a spoon.
• Place the squash halves, cut side down, on a baking sheet lined with parchment paper or aluminum foil.
• Roast the squash in the preheated oven for about 45-60 minutes, or until the flesh is tender and easily pierced with a fork
• Remove the squash from the oven and allow it to cool slightly.
• Once cooled, scoop out the soft flesh from the squash halves and transfer it to a blender or food processor.
• Blend the squash until smooth and creamy, adding a small amount of water if needed to achieve the desired consistency.
• Let the puree cool completely before serving to your dog.
• Store any leftover puree in an airtight container in the refrigerator for up to 3-4 days, or freeze it in individual portions for longer storage.