You can make this puree to feed to a baby or toddler, or as a simple side dish for the whole family to share.
- 1 medium butternut squash
- 1 tablespoon olive oil
- Preheat oven to 375 degrees F. Remove the peel of the squash with a vegetable peeler or with a knife.
- Cut the “neck”, or the skinnier part of the squash into 1/2-inch rounds and dice.
- Place on a greased foil-lined baking sheet in one even layer and bake for 18-22 minutes or until soft when poked a fork.
- Add to a blender and puree, adding 1/4-1/2 cup water as needed to make a smooth puree.
- Serve or store in an airtight container/s in the fridge for 3-5 days. Or portion into an ice cube tray and freeze, then transfer frozen cubes to a zip top storage bag and freeze for up to 3 months.
Roast the squash until soft when poked with a fork.
Add water slowly to reach the desired smooth consistency.
Stop and scrape down the sides of the blender as needed.
Stir in apple butter or applesauce to make a slightly sweeter apple-butternut squash puree. (This is a nice topping for pancakes and waffles!)
You can serve it as is, or you can use it in Butternut Squash Muffins, in Baby Oatmeal with Butternut Squash, you can stir it into plain yogurt, spread it on toast, stir it into Marinara Sauce, or use it in quesadillas.