This week, we have...
How-To Make Butternut Squash Baby Puree
Step 1: Choose two small-medium sized butternut squash
Step 2: Cut length wise in half, scoop out the seeds
Step 3: Place cut side down in a baking dish in approximately 1/2" of water
Step 4: Roast at 400 Fahrenheit for 40-60minutes (45 did these just fine!) You'll know that they're done when the skin puckers and the flesh feels soft through the skin of the squash
Step 5: Cool slightly, then scoop out the meat, placing it in a large bowl (any bowl will do, but I used glass)
Step 6: Cover with plastic wrap and let cool. This is especially helpful if, like me, your kiddo requires constant entertainment and likes to use you as a jungle gym! You can leave these on the counter, covered, while you tend to your wee ones and come back to it once they're in bed
Step 7: Once cool, puree in the appliance of your choice. Add water to thin if necessary, though when you cover the meat with plastic wrap in a large bowl it will continue to cook and steam...adding the necessary water to thin the puree
Step 9: Once frozen, transfer into freezer bags for easy storage
Yield: 42 servings
Nutritional Information (per 1cup cooked):
Vitamin A 7,291.85mg
Stay tuned next week as we'll get into some very yummy treats for the holidays!