Butternut Squash

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

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Ingredients

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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.
  4. Kitchen Tip
  5. 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.
  6. 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

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