I had to take advantage of the bounty of winter squash during the last days of the farmers' market. Although you can use this recipe for any number of winter squashes, including pumpkin, I used butternut squash.
You need:
Winter squash, about 1 1/2 lbs.
Preheat oven to 350 degrees F. Wash the outside of the squash very well with light dish soap (a biodegradable, all natural soap works best). With a heavy, sharp knife, cut squash in half. Scrape out seeds and fibrous strings. Put squash, cut side down, in a baking pan. Pour water into pan to come 1/4 inch up the sides of the squash. Roast until tender when pierced by a fork, 45 minutes to an hour, depending on size. Let cool. Scoop out flesh and puree in a food processor until smooth. Add water, breast milk (or formula) to thin squash to a consistency your baby can handle. Store in refrigerator for up to 3 days or freeze for up to three months.
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