Back with another baby recipe*. Okay so this one is SUPER easy, so it won't take long. I promise.
What You'll Need:
9x13 casserole dish
What To Do:
Tip: Use gloves if you have them, I find that the squash is really hard to wash off your hands, at least for me, so I use gloves.
Step 1: Preheat oven to 400°F
Step 2: Cut the squash down the middle
I like to cut it down one side, then flip it around and cut the other side, then bring the knife all the way through to the bottom once I have that initial cut, if that makes sense.
Step 3: Scrape out the seeds
I find a large spoon works best.
Step 4: Place cut side down in pan and add water till it's about an inch or so up the squash
Step 5: Cook for about 45 minutes to a hour. When you poke the squash with a fork it should give easy. This is the tricky part, I find that if you let the squash cool cut side down that it tends to absorb all of the water left in the pan, so I try to flip them as soon as they come out of the oven with some tongs and a fork so prevent a lot of water from seeping in the squash and making it a little more watery.
Step 6: Scrap out the "meat" and put in a bowl
Step 7: Blend
I use an immersion blender to do this
And of course having helpers is always welcome, especially when it comes to using things that make loud noises.
And that's it, butternut squash puree for your family or your baby. You can always put it in a pastry bag and do those fancy swirly things that fancy restaurants do.
Next week: Something yummy that uses this recipe and the butternut squash recipe you just made.
* I got this recipe from the Baby and Toddlers cookbook from William Sonoma