Time: 45 minutes
4 summer squash
2 zucchini
1 large Yukon
1 tablespoon extra-virgin olive oil
1/4 cup grated parmesan
Filtered water, as required
Preheat oven to 350 degrees F. Using a fork, pierce the skins of the squash, zucchini and potatoes. Place them on a roasting tray and drizzle with olive oil. Roast for 25 minutes, then puree with parmesan in the food processor until you have a smooth consistency. Add filtered water if required.
