Vegetables are sometimes a hard thing for the littles to swallow. Lacking the sweetness of their fruit counterparts, vegetables tend to be the mouth clenching, spitting back out purees for the 6-9 month old. That is until they taste the slightly sweet butternut squash, which will certainly make their mouth open wide for each spoonful!
Butternut Squash Puree
Lisa @ onceamonthmeals.com
Ingredients:
- 1 small butternut squash, baked (apx 2 cups)
- 1/2 – 1 cup water
Directions:
Preheat oven to 350F. Cut the squash in half and deseed. Place squash cut side down in a pan and fill with about 1 inch of water. Bake for 60 minutes or until flesh of squash is tender. After butternut squash has baked, let cool. Scoop out the flesh of the squash and place in blender. Adding water slowly, blend to desired consistency.
Freezing Directions:
Transfer mixture to a nonfreezer gallon bag. Cut a small hole in the bottom corner of the bag and use it to pour/squeeze the purees into ice cube trays. DO NOT OVERFILL. Only fill each cube up to the sides and not overflowing the sides. Cover each tray with aluminum foil and label. Freeze for at least 24 hours before transferring to quart or gallon freezer bags for long-term storage.