Butternut Squash Puree

I realized we have never posted the basic Butternut Squash puree recipe!!!

Ingredients:

• One Ripe Butternut Squash

Steps:

1. Preheat oven to 400 degrees
2. Cut squash lengthwise
3. Scoop out seeds
4. Place flesh side (squash meat side) down on a cookie sheet or in a casserole dish
5. Add 1-2 inches of water to pan
6. Place in oven for 35-45 minutes or until the skin begins to pucker and when a knife is inserted its soft.
7. Allow to cool slightly.
8. Scoop out meat and puree to desired consistency using water (not from the pan) or breast milk to thin as you feel necessary.
9. Place in ice cube tray, cover and freeze for 24 hours.
10. Remove cubes from tray and place in freezer bag for long term storage.

Storage: Refrigerator for 3-5 days; freezer for 1-2 months.

Difficulty: 1 out of 2

Timing: 6 months; this is a great food to introduce as a first or second veggie

Miscellaneous: This puree (without any thinning) can be used in a number of other dishes too!!

Epicutie Rating: Yummy in the Tummy--see right side of page for descriptions

Little Joy has always loved squash!!!