Now that our baby is starting solid foods I am committed to feeding her food that is super healthy and fresh as possible! With Butternut Squash in season in New Jersey, we decided it was time stock up (remember our fall decorating blog post?) and introduce Violet to one of our fall favorites. While we bought a few of these at a local farm stand, I will brag that we did grow a lot of these ourselves.
We cooked and packed most of this squash into small portions for baby, but there is no reason why you couldn’t freeze this in larger portions to serve over pasta (maybe with a dollop of ricotta?) on a cold winter’s night.
Directions:
Cut Butternut Squash in half, remove seeds (and feed them to the chickens!) and roast them in the oven insides up at 350°F for about an hour or two. Length of cooking will depend on if you are roasting big-monster Butternuts or the smaller variety like the Butterbush we grew. You will know when they are done when you stick a fork in them and they feel nice and tender.
Let the squash cool and peel off the skins (again, feed them to the chickens!). Blend squash flesh to make it smooth, add water as necessary to get a nice smooth texture. According to the experts, it is not recommended that squash purée gets canned, so the best way to preserve this is to freeze it. Freeze it in ice cube trays and then put the cubes into freezer safe bags for easy portions.
Bon appetite!
