Butternut Squash Puree
Author: Bebe Love Okazu
Recipe type: Baby Food
- 1 small butternut squash
- 1 teaspoon water
- Preheat oven to 375 degrees F
- Cut squash in half lengthwise and spoon out seeds and fibrous strings
- Place squash, cut side down, into a baking dish. Fill dish with water, up to ¼ inch up the side of the squash.
- Bake for 50 minutes until very tender, remove from oven and let cool.
- Scoop out flesh, discard skin.
- Add 1 teaspoon water and puree squash using a hand blender
- Scoop 2 tablespoon portions of the puree into each Baby Cube (BPA-free baby food containers)
- Keep up to 3 days worth in the refrigerator and freeze the remainder immediately. Keeps in freezer for up to 3 months.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/03/27/butternut-squash-puree/
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