There are many types of hard squash available. Butternut just happens to be the most popular and the most widely available. It is also easy to clean and remove the flesh from the skin after cooking. Feel free to use acorn squash or other hard squashes that you enjoy. This recipe is for babies that are 10 months or older.
Makes 30 ounces
- 4 lbs butternut squash
- 16 oz water
- 8 oz whole milk, hot
- 1/2 tsp ground nutmeg
Preheat oven to 400degF. Cut the squash lengthwise. Remove seeds with a spoon. Place the squash flesh side down on a sheet tray. Pour water onto the sheet tray. Roast approximately 60 to 75 minutes until tender. The squash should be bubbling and caramelized.
Allow to cool 10 to 15 minutes so you can hold it without a problem. Spoon out the flesh and pour into the blender with hot milk and nutmeg. Puree until smooth. Pour into two ice cube trays and allow to cool. Wrap and freeze.