Butternut Squash Puree
Makes About 3 Cups
- 1 Winter squash (about 1 1/2 pounds
- Preheat the oven to 375F
Using a large sharp knife, cut squash in half lengthwise. Scoop out the seeds and place the halves cut-side down in a baking pan. Add about 1/2 inch of water to the pan and cover with aluminum foil. Bake until the squash is very soft when you pierce it with a knife, 45 minutes to 1 hour. Let cool completely. Scoop out the flesh from the rind and transfer to a blender or food processor. Process until smooth before feeding baby. To store: Refrigerate for up to 3 days or freeze individual portions for up to 3 months.
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