Butternut squash is packed full of nutrients that are essential to healthy, especially growing bodies. And for moms who understand what it’s like to have a picky eater or two, making butternut squash puree to sneak into kids’ food is a great thing!
It’s so easy to make. Simply bake a (washed) butternut squash at 375 in baking pan, just as you would a potato, until done. You will know when it’s done when you can grab the sides, squeeze, and it is soft (just like a baked potato would feel).
Once baked, let cool, then peel. Then slice in half carefully and remove all seeds.
Cut into a few large chunks. Then place in food processor, adding about 1/4 cup water to thin if desired, and pulse until smooth.
Store in containers of your choice. Some people prefer ice cube trays, but I just use zip-loc baggies, placing 1/2 cup to a whole cup in each bag. Then freeze.
Once it’s time to use for a recipe, or for baby food, you can place the baggie in a bowl of warm water for quick thawing. Do not microwave as this not only kills vital nutrients, but can cause any unwanted chemicals from the plastic bag to leach into food.
The perfect baby food for babies! You can also use this basic method for carrots and many other vegetables that need to be softened for babies.
But as far as sneaking this puree into foods, a 1/2 cup or one cup portion is easily added to a pot of chili, spaghetti sauce, sloppy joes, or vegetable beef stew. My pickiest eater never knows it’s there!