Vegetable Purees: How to

Avacados
Prep: Cut in half lengthwise and remove seed. Scoop out flesh from peel.
Puree:Mash well in a bowl with a fork until very smooth, then puree in a food processor or blender for about 2 minutes. When storing, squeeze air out of bag before sealing.

Butternut squash
Prep: Cut off the stem, cut squash in half lengthwsie and scrape out seeds.
Cook: Roast the halves on a cookie sheet, flesh side down, at 400 for 45 to 50 minutes.
Puree: Scoop out the flesh and puree in food processor or blender for about 2 minutes.

Carrots
Prep: Peel, trim the ends, and cut into 3 inch chunks.
Cook: Steam for 10 to 12 minutes.
Puree: In food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth texture.

Cauliflower
Prep: cut off florets and discard core.
Cook: Steam for 8 to 10 minutes.
Puree: In food processor for about 2 minutes with a few teaspoons of water for a smooth, creamy texture.

Sweet Potatoes
Prep: Do not peel. Cut into quarters, if steaming. Leave whole if roasting.
Cook: Steam 40 to 45 minutes. Roast at 400 for 50 to 60 minutes.
Puree: Scoop out flesh and puree in processor or blender.