when the time came to start introducing food to my baby girl, i knew that i wanted it to be homemade. i wanted to offer her fresh, organic fruits & vegetables & keep as far away from anything manufactured or preserved. so with that in mind, i bought a couple of baby cookbooks, a béaba babycook & a set of silicone ice cube trays & hoped for the best! come to find out, making baby food is ridiculously easy!
i've been making my daughter's food for a few months now. this was my first time cooking butternut squash.
first, preheat your oven to 400 degrees, wash your butternut squash, cut it in half, lengthwise, & then scoop out the seeds.
place the two halves flesh-side down onto a cookie sheet with about a half-inch to an inch of water, depending on how large your squash is & how shallow or deep your pan is.
bake in the oven 40-60 minutes until tender. after baking, set aside to cool. once cooled, i divided the squash into six sections, peeled the skin off with a paring knife, then cut the squash into smaller pieces to place into the processor. save the excess water from the baking pan.
purée. (i added about a quarter cup of the cooking water to thin the purée. the cooking water retains some of the nutrients lost during the baking process, therefore, it is more beneficial to use than freshly boiled water.)
pour purée into ice cube tray, leaving enough space at the top to allow expansion during the freezing process.
place in freezer for about 24 hours. once frozen, remove purée from ice cube tray(s).
label a gallon-size freezer bag with the name of the food, the date you made the food &/or the date it will expire. butternut squash can be frozen for up to three months.
i use this baby food processor & these ice cube trays.
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