Butternut Squash

Winter squash, such as the butternut, make a creamy, beautiful orange puree and are a perfect first vegetable for new eaters. While they are in season during fall and winter months, they can be prepared and frozen to be enjoyed by your baby all year long.

Wash outside of squash with soap and water. Cut squash in half lengthwise. Scoop out seeds and strings. Line a baking sheet with aluminum foil (for easier cleanup). Place squash skin side down on sheet. Bake at 375 for approximately 1 1/2 hours. Squash will be done when can be pierced easily with a fork.

Let squash cool so it will be easy to handle. Scoop flesh out of skin and puree in either a blender, food processor or mixer with whip attachment. Add water a couple of tablespoons at a time to reach desired consistency.

~Age - An excellent first food, 5 + months

~ Yield - 1 butternut squash will yield approximately 10 servings (1 serving = 2 tablespoons or 1 frozen food cube)

~ Nutritionally Speaking - Vitamins A, C and B complex; calcium, and potassium

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