Homemade butternut squash puree. Use this in place of tomato puree (Passata) for great nutrition and lower lectin content.

Start with an organic butternut squash if you can, peeled, cubed, de-seeded.

Pressure cook on high for 16 minutes, rapid decompression.

Puree with an immersion blender or regular blender, adding water to make an applesauce like consistency.

Reserve in refrigerator until needed, up to a week.