Butternut Squash

Butternut Squash Recipe
Photo: Oxmoor House
Babies usually love acorn and butternut squash because of their naturally sweet flavor and smooth, velvety consistency. Follow the same directions to make acorn squash.

Yield:

1 1/2 cups or 6 (1/4-cup) servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Ingredients

1 small butternut squash (about 1 pound)
Cooking spray
1 tablespoon water (optional)

Preparation

1. Preheat oven to 400°.

2. Cut squash in half lengthwise; remove seeds and membrane with a spoon. Place butternut squash, cut sides down, in a 13 x9–inch baking dish coated with cooking spray. Pierce squash multiple times with a fork. Bake at 400° for 45 minutes or until squash is very tender. Cool squash 10 minutes.

3. Remove cooked squash from skins using a spoon, and place in a food processor. Process until smooth, adding 1 tablespoon water, if needed, to reach desired consistency.

Kitchen Tip

Large squash can be difficult to cut. To make cutting easier and safer, pierce the squash several times with a sharp knife. Microwave it at HIGH 1 minute: cut it in half as directed in recipe.

Easy Freezing This recipe is based on 1/4-cup serving sizes. If you freeze batches in ice-cube trays, one cube usually holds 2 tablespoons. We recommend defrosting just one cube when baby is new to solid food. Later on when baby has started eating more, defrost two to four cubes (2 to 4 ounces or 1/4 to 1/2 cup).

Note:

Freezes well

Cooking Light First Foods,

Oxmoor House

August 2010
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