Basic Butternut Squash

The finished product

I prefer to bake winter squashes and sweet potatoes because I think it gives them a much better flavor than steaming does. Plus peeling them once they are cooked is soooo much easier! This is a good basic recipe that I like to freeze in ice cube trays and use as a building block for little baby meals. Little A's favorite squash meal is 2 cubes butternut squash, 1 cube chicken, 1 cube corn and a little bit of shredded cheese mixed in.

1 large butternut squash

2 tbls. olive oil

Fresh ground pepper

Garlic powder

Preheat oven to 425. Cut the squash in half lengthwise and scoop the seeds out with a spoon. place then into a square or rectangle baking dish. Drizzle each half with the olive oil and sprinkle with garlic power and pepper to taste. Bake for 45-60 minutes until fork tender - depending on how big your squash is.

Let the squash cool slightly. Peel with a knife, cut into 1 inch chunks and place in the food processor. Drizzle a little more olive oil in to make pureeing easier. Thin with your child's usual milk until you reach your desired consistency.