Making Baby Food: Butternut Squash

I Love Fall!

 I love butternut squash fresh from our garden...so does my 1 year old:)

Step 1: Cut squash in half and lay cut side down on a baking sheet. 

Add water to the pan to keep the squash moist while it bakes and check the water level midway through baking.

Does anyone have any tips on how to get that stuff off my pan?

Eew! No matter how hard I scrub it stays the same.

 Step 2: Bake at 350 for 45 minutes or until squash is soft.

 Step 3: Let it cool and then scoop out the flesh.

Be careful not to get too close to the skin(that's where all the strings are)
and put it in a food processor.

I use the Magic Bullet and it works so great for making baby food.

Step 4: Puree until smooth.

Add water or juice to get it to the consistency that you want
(Thinner for younger babies, thicker for older ones). 

Step 5: Spoon into an ice cube tray and freeze over night,
then transfer to a labeled freezer bag.

When baby is ready to eat, pull out a few cubes and defrost!

Isn't that color yummy? 

Serving idea: Heat up a few cubes and toss with some whole wheat pasta
and some shredded zucchini.

Healthy and delicious!

I am linking up with some of these lovely blog parties:)