While it is one of my favorite foods, my husband is not a big fan of butternut squash, and while Baby Girl doesn’t hate it, it really isn’t her favorite. This is how I prepared it for her.
Ingredients
1 Butternut Squash
Water
Equipment
Shallow Baking Dish
Oven
Blender OR Food Processor
Large Spoon
Directions
1. Slice the squash in half lengthwise. Using a spoon, scrape out the fibrous strings and seeds.
2. Place the two halves of the squash in a shallow glass baking dish, cut side down. Put enough water in the dish that it comes about 1/4 inch up the sides of the squash.
3. Bake the squash at 375° until wrinkled and tender, about 60 minutes (an hour). Let cool completely.
4. Using a spoon, scoop the flesh out of the skin and into a blender or food processor.
5. Blend or process the squash until smooth, adding water to aid the blending process as necessary.
Easy as pie, and pretty hands off. This makes a very smooth puree that is super delicious. You can store it in airtight containers in the refrigerator for up to three days, or in the freezer for up to three months. If your baby is old enough for spices, feel free to add dash of cinnamon or nutmeg for flavor.
Looking to make lunch for yourself? Put some of this super smooth puree in a small saucepan, add low sodium (or homemade) vegetable stock to thin it out, and cook it, stirring constantly, to make squash soup. For more flavor, add a little bit of applesauce and your favorite squash friendly spices.