Butternut squash is easiest to find during the fall and winter months, but it will keep for several weeks when stored uncut in a cool, dry place. Choose a squash that is hard, smooth, and blemish free.

Recipe by Oxmoor House August 2010

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Recipe Summary

Yield:
3 cups or 12 (1/4-cup) servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Cut squash in half lengthwise; remove seeds and membrane with a spoon. Place butternut squash, cut sides down, in a 13 x 9–inch baking dish coated with cooking spray. Pierce squash multiple times with a fork. Bake squash at 400° for 15 minutes; add apples to dish. Bake an additional 30 minutes or until apples and squash are very tender.

  • Let apples and squash cool 10 minutes. Remove cooked squash from shells, and place in a food processor; add apples. Process until smooth.

  • 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).

  • Canned Produce

  • Many grocery stores now sell canned organic pumpkin, sweet potato, and butternut squash. These are great options for baby when you don't have time to cook since they usually only require a little breast milk or formula and stirring to loosen the texture to that of a baby puree. Choose a brand that lists only the vegetable and water in the ingredient list.

Chef's Notes

Freezes well

Source

Cooking Light First Foods

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