Pumpkin puree doesn't have to come from a can. And neither does squash or sweet potato puree, for that matter. In fact, making it from scratch is surprisingly easy and it makes for one stellar pie. Or quiche. Or pancakes. Or... whatever delectable autumn dish you can imagine. So when you happen to find yourself in possession of a 5 pound jumbo sweet banana squash (I told you it was big), don't let it go to waste. Roast it. Puree it. Freeze it, and use it for whatever you'd like. Maybe, for example, a savory squash quiche. For reference, this 5 pound squash made about 3 cups of homemade puree. I admit I expected more out of this monster, but I guess when you roast and puree and strain you lose quite a bit of volume. Still, that's more than enough for two good sized pies. On the off chance you don't happen to need two whole pies (or, maybe you bought 3 jumbo sweet banana squashes just because they're jumbo sweet banana squashes and when are you going to see anything quite that cool

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