Heat oven to 450 degrees F. Line baking sheet with a silicone mat, tin foil or parchment paper.
Cut butternut squash in half, deseed and place flesh side up, skin side down. Optional - Feel free to drizzle the squash with 2 teaspoons of olive oil for some added healthy fat.
Place the baking sheet into the oven and bake for 45-60 minutes or until you can easily prick the squash with a fork.
Let cool until you can handle the squash with your hands. Scrape the flesh off of the skin and place in a blender or food processor.
Add the thyme or rosemary to the butternut squash.
Turn on the blender or food processor and puree, adding liquid in 1/4 cup increments until you have the desired consistency. I had to add in 3/4 cup of water to my puree shown below.
Serve or freeze for later.