Cut the squash in half, lengthwise, and scoop out and seeds and guts. You can leave some of the strings though, it wont affect the flavor and it's good fiber. Chop into pieces the size of your hand and place in casserole dish, skin down. Add water to about 1/4 up the sides of the squash. Sprinkle generously with thyme.
Roast for 45-60 minutes or until a fork can mush the flesh. Set aside to cool.
Peel away skin, or scoop flesh out of the skin, and put the flesh in a blender.
Start blending using water or the squash infused water from your casserole dish to get the desired consistency.
Freeze in an ice cube tray covered with plastic wrap to portion out appropriate sizes for meals.
Serve with any of the optional ingredients, or on it's own.
