Honeynut Squash Puree for later

We got a lot of small honeynut squash in the latest produce pick up. This squash is an easy swap in pumpkin muffin and bread recipes. Instead of leaving the whole squash on my counter, which I do often, I cooked several in my instapot for a few minutes. This softens the outer skin and makes it simple to cut up and throw in the blender. The seeds were in the bottom and all the meat separated with little effort. All of these small squash made about sux cups of puree. I am storing four cups in a canning jar. Although this has not been sealed through canning, the puree will store for about three months.