It's really simple. Halve the acorn squash, spoon out the "guts", place face down on a greased cookie sheet and bake for approximately 50 minutes at 375°. Let cool and spoon the puree out. Place in freezer bags and there you have it. Simple, right?
Need a delicious recipe to use this squash puree? Try this Squash Tea Bread... It is soooo good and you can use any squash puree, not just acorn squash. Pumpkin, perhaps?