• Preheat the oven to 400℉.

Option 1 - Squash Halves

• Use a sharp kitchen knife to cut the squash in half lengthwise. Scoop out the seeds and discard. Brush the halves with olive oil and sprinkle with thyme, sage, salt and pepper.
• Place the squash cut-side down on the baking sheet. Bake until a fork easily slides through the center of the squash without resistance, about 50-60 minutes. Remove from the oven and set aside until it is cool enough to handle.
• Scoop the cooked flesh into a large food processor and discard the skins. Add the broth, ½ cup at a time, to the squash and pulse until smooth. The amount of broth you'll want to use will vary by how watery your squash is. The final consistency of the puree should be thick, but smooth (like canned pumpkin puree). Adjust seasonings to taste and use in your recipe of choice (soups, sauces, baked goods, etc.).

Option 2 - Cubed Squash

• Use a sharp kitchen knife to cut the squash in half lengthwise. Scoop out the seeds and discard. Cut the halves into 1-inch wide slices. Cut the slices into rough 1-inch cubes. Toss the cubes with olive oil, thyme, sage, salt and pepper.
• Spread the squash out on the baking sheet and roast until fork tender, about 20-25 minutes. Remove from the oven and set aside until cool enough to handle.
• Transfer the squash to a large food processor. Add the broth, ½ cup at a time, to the squash and pulse until smooth. The amount of broth you'll want to use will vary by how watery your squash is. The final consistency of the puree should be thick, but smooth (like canned pumpkin puree). Adjust seasonings to taste and use in your recipe of choice (soups, sauces, baked goods, etc.).