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Charlotte’s Butternut Squash {babyfood recipe}

August 30, 2012
Charlotte’s favorite Butternut Squash
this one is a super easy yummy first food (4-6 mo.)
Ingredients (Supplies):
  • Butternut squash (as many as you want to make)
  • and deep baking dish/cake pan
  • large spoon and knife
  • water
  • pureeing device of your choice
  • Preheat oven to 400 degrees
  • Wash your squash.
  • Cut squash in half lengthwise and scoop out the seeds and stringy guts.
  • Place cut side down in your baking dish arranging as you like to fit as many as possible.
  • Pour in water to about half inch in depth.
  • Bake for about 40 minutes. Skin will turn deep dark brown and shrink to a pucker.
  • Allow to cool and scoop out the “meat”
  • Puree to desired constancy and follow procedures HERE for my freezing method or create your own method!
I use the same exact process for Apples and Pears too!
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