Roasted Butternut Squash Puree
- 1 1/4 pounds organic butternut squash, about 3 cups
- Cut squash in half and remove seeds.
- Place cut side down in a baking dish. Add about a 1/2 inch of water.
- Bake at 375 degrees F for 40 to 45 minutes, or until tender.
- Remove and let cool slightly.
- Remove flesh.
- For babies, puree with either water, formula, or breast milk. (For toddlers, cut into chunks.)
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