Ingredients:
One Butternut squash
2-4 Apples (I use fuji)
Steps:
- Preheat oven to 400 degrees
- Cut butternut squash in half long ways (my husband has to help me do this---its HARD)
- Remove/scoop out all seeds and fibers from squash
- Place butternut squash in a pan cut sides facing up
- Peel and dice apples
- Place apple pieces in the squash where the seeds used to be
- Pour water over the apple pieces until the place where the seeds are is filled with water and apples completely (you can sprinkle with cinnamon but talk to your doctor before introducing spices, Little Joy has a lot of digestion issues so she wont be getting seasoning for a long time)
- Cook at 400 degrees for 40 minutes or until the squash is soft
- Scoop out squash meat and apples
- Puree and add water (or breast milk/formula) until it reaches the desired consistency
- Allow to cool
- Pour into your freezing method (I prefer to pour into ice cube trays and cover with plastic wrap)
- Freeze until frozen solid (about 12-24 hours)
- After frozen, place in freezer zip lock bags until ready to use (I like to save about 2 servings in the refrigerator)
Timing: Many resources recommend introducing squash veggies around 6-8months months.
Storage: According to "Super Baby Food" by Ruth Yaron, this can be stored in the freezer for two months. Also, fresh whole squash itself (raw and uncut) can be purchased and stored in a dark, well ventilated area place for about 2 months.
Epicutie Rating: Somewhat Yummy--see right side of page for rating descriptions.
Epicutie Little Joy seemed a little confused about this food. Squash has a strong flavor, so I think it took her by surprise. Subsequent exposures revealed she loved it; it took about three or four tries before she loved it.
Miscellaneous: Nutritional information on Winter Sqaush
Difficulty: 3 out of 5 (difficulty is in cutting the squash!!!)
(From left to right) Baking Pumpkin, Acorn Squash, Butternut Squash
After cutting and scooping out the seeds
Prior to baking
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