My little is growing so fast and is eating sooo much! I need to once again pad my storage of baby food so this time the garden fresh menu item is butternut squash. If you do not grow this veggie it is easy to find in most upscale grocery stores or health food stores and makes quite a bit of baby food from the purchase of just one squash. When it is not in season and I have had to purchase one, it usually costs under $3 for the 10-15 servings of baby food I get from it that is a cost of 20 cents per serving for my organic all natural baby food!
So here is what I do...I took a super lazy approach to the squash this time as I am a busy mama. I just rinsed it off and put it directly into a 9 x 13 dish and put it in the oven at 375. Yup, that's it for the first step. No oil, no water, nothing just squash and pan. I baked it for about 1 1/2 hours (give or take) I was busy running around doing other things. When I came back to check on it I wanted to be sure that a fork would pierce the skin easily (If you try this before cooking it is VERY difficult). Yup, fork pierced so now it is easy to cut and I pulled it out of the oven and sliced it in half lengthwise and used a spoon just to scrape out the seeds so I didn't have to later. I then added about 1/2 cup of water and put both sides face down to cook a bit longer (I am guessing I left it in another 45min- 1 hour till super squishy).
When all is said and done and your squash is squishy I then scraped the orange flesh out and put it in my Baby Bullet (a kitchen staple which I love) but you can use a food processor or a blender if that is what you have. Add a bit of water depending on how thin your baby likes his or her food and blend away! Then I pour into small containers or ice cube trays and freeze for baby food! yum and easy!
Wife to a wonderful husband, Daughter of the King, Mother of 6 (one with an xtra chromosome), and an incidental farm girl.