Description
Only the basis of all baby food.
Ingredients
1 butternut squash
Directions
Preheat Oven to 400°.
Cut butternut squash in half.
Scoop out seeds.
Put squash face down in roasting pan. Add about an inch of water.
Bake in a 400° oven for 45 min or until the skin puckers and halves feel soft.
Scoop out the “meat†of the squash, discarding skins.
Place in food processor or blender and puree, adding water as necessary to achieve a smooth and thin consistency.
Place in an ice cube tray and cover with plastic wrap. Freeze. Once frozen, store cubes (each cube is one ounce) in freezer bags. Can be stored for up to 3 months. Preferably use in 1 month. Defrost to serve.
Use simple purees in various recipes. Try scrambling a cube with an egg yolk or mixing an apple with a squash for example.
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