Monday, December 20, 2010

Delicious Homemade Squash Puree


My babe is widening his palette. He tried about 1 tsp. of squash today after his regular lunch of breast milk. I can say with confidence that he loves squash just like his mama!




Squash Puree Recipe - 
Ingredients:

1 or 2 medium to large sized winter squash (or as many as will fit in your oven.)
Directions:
1. Cut acorn, hubbard, or butternut squash in half, scoop out seeds
2. Place an inch of water in a baking pan, then place squash halves "face" down
in the pan. Check on water level while baking
3. Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place squash "meat" into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.
6. Then freeze excess puree in ice cube trays. Once squash is frozen solid, empty squash cubes into freezer storage bags.




All situated in his chair. He loves sitting up to the table!

Drooling over this homemade squash puree.

Yum...that squash was amazing!



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