squash

Squash
       -1 whole Spaghetti or Butternut Squash
       -1/4 cup water
*Wash squash and cut in half length-wise.  Scoop out seeds and lay facing down in a 9x13 glass baking pan filled half-way with water.
*Bake squash at 350 degrees for approximately 2 hours, or until squash is soft.
*Remove from pan and allow to cool slightly.  Scrape out squash and add to baby bullet.  Add 1/4 cup water to the baby bullet and puree using the Baby Blend Blade.  If the squash is still very warm, water may not be necessary to add in order to puree.
*Test the consistency of the squash - if you'd like it thinner, add more water.
*Once consistency is achieved, pour into storage cups or ice cube trays to refrigerate or freeze as desired.  (Squash keeps in the fridge for 3 days, and is best used within 30 days of freezing.)

Above: Whole Spaghetti Squash

 This little dude LOVES squash.

*I freeze my cubes of baby food in ice cube trays wrapped with plastic wrap.  I then transfer to gallon sized freezer bags when frozen in order to use my trays to make more baby food in advance.  To serve I pop cubes into bowls the night before in fridge so they thaw, then I minimally heat in the microwave prior to serving.*