This squash was much smaller than I'd realized, at least compared to the 24 pound monster that came before.
Only 16 lbs 13 oz. Which, really, is still pretty darn big.
Same method as before: break it up, remove the guts, roast at 375, this time for 2 hours rather than one hour 45 minutes, and then puree.
Here are the stats:
Whole squash = 269 oz
Innards, butt, and stem = 41.25 oz
Finished puree = 8 bags at 15 oz each = 120 oz
As expected, with additional roasting I lost more water weight so the yield dropped. But the flavor! Got a bit more intense I admit and I think it will make awesome pies/bread/etc.
In other squash news, I also used some of my cooked, cubed, and frozen butternut to make squash cake. I found the recipe while rabbiting around trying to find ways to use the squash bonanza gifted by the garden and I gotta say, it's awesome. Use all the spices that are "optional". They really add to the complexity of the flavor. I did reduce a few of them to suit my personal tastes, but even the pepper added something nice.