1 medium-large butternut squash

(can also use canned or frozen butternut squash puree; see below)
1 tbsp. olive oil
1/3 cup water or organic, low-sodium chicken stock
1 tsp. fresh ground nutmeg (optional)

Preheat oven to 400 degrees.

Using a vegetable peeler, carefully remove the squash's hard shell. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and discard. Chop the squash into 1/2-inch sized chunks and place inside large bowl. Coat squash evenly with the oil.

Line a baking sheet with aluminum foil and spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice.

Remove the cooked squash from the baking sheet and puree in a food processor until completely smooth. Add fresh nutmeg if desired.

Once cooled, distribute mixture evenly amongst ice cube trays or cupcake tins, dependent upon desired portion size.

In large stockpot, empty entire can of butternut squash puree along with chicken stock and nutmeg. Make sure that mixture is heated throughout, to about 160 degrees.

Once cooled, distribute mixture evenly amongst ice cube trays or cupcake tins, dependent upon desired portion size.