Yum, butternut squash, don’t mind if I do, oh wait it’s not for me it’s for my baby. We are making baby food here people. Don’t get freaked out by the thought of it and think it’s way to much to take on or you don’t have time. I have two kids under three and work 40 hours a week. If I can do it, you can do it. With that said, let’s roll.
Butternut squash is one of those weird hard looking squash, so be very careful when cutting it. But first let wash it up. Pre-heat your oven to 425 degrees.
Then you are going to cut the end with the little stem off. Stand it up right and cut, again very carefully, down the middle.
Next, scoop out the goodness in the middle.
Take a cookie sheet and line it with foil, pour about two inches of filtered water in the sheet and place your squash meat side down on your sheet. Place in your oven and bake for about 40 minutes. You want the skin to become soft and brown up a bit.
Let cool for about ten minutes and scoop the meat out into a blender.
Blend up, homie.
Pour into ice cube trays, cover with press and seal and freeze it.
When making baby food here are a few tips I’ve learned
• Use press and seal, it’s a great little seal for what it is and gives you some time if you can’t get to putting the food in a freezer bag the next day.
• Let trays sit out for about five minutes before trying to pop them out. This gives them time to loosen up, making it a hell of a lot easier to dump in a bag.
• Always label and date.
And you’re done, see how easy that was.