Baked shells with winter squash

These shells I made weren't as fast as I'd have liked but it was worth it, part of the reason why it's not a speedy recipe is because I roasted and pureed the butternut squash myself, the recipe says to buy it frozen and already pureed but my store didn't have any so I did it myself, but the good thing about that is I ended up with enough left over to freeze for the next time I want to make it,and enough for some Ryder food. Roasting butternut squash is easy, the hardest part is cutting it in half lengthwise and that's not to bad if you have a sharp knife. cut off stem, cut in half lengthwise, scoop out seeds then lay flesh side down on a baking sheet. Bake at 400 degrees for about an hour depending on the size of your squash. Let cool a few minutes then turn over and scoop out the flesh and put into a food processor to puree. Do it in advance for extra ease. Click HERE for recipe.