Roasted Squash Beet Puree

1 acorn squash

1 bunch of beets

1 Tbsp Olive Oil

1. Preheat oven to 350 degrees
2. Cut squash of your choice in half and place in a dish with one inch of water
3. Clean beets and slice off ends, place in a baking dish and cover
4. Roast vegetables for 45 minutes or until a knife slides in and out easily
5. Allow to cool and place in a blender or food processor, blend to desired consistency
6. Place into ice cube trays and cover
7. Once frozen, pop out of trays and put into freezer bags.  Mark with the date and product on the outside of the bags so you know what it is.