DIY: Butternut Squash Baby Food

 If you're a new reader and want to check out my other baby food posts, go here.  I made butternut squash a while ago, but haven't had time to share!  I'm not a huge fan of squash myself.  Ok, let's be honest....I don't like it at all.  Honestly, when I went to the store, I didn't even know which one was butternut squash.  Embarrassing?  Probably.  This is the squash I ended up with.  Baby led weaning, right?  Ha!

The first thing you want to do is cut your squash in half lengthwise.

 Next you'll want to remove the seeds and goop just like you would with a pumpkin.  In case you're wondering, goop is the technical official term.

 Next stick your squash face down in a baking dish with about 1" or so of water.

Stick the squash in your oven at 400 degrees for 45-60 minutes.  Your squash will come out wrinkly.  Appetizing and not at all phallic!

Next you're going to scoop the "meat" out and stick it in your food processor. If your puree needs thinned out, you can use the water from the baking dish!  This step is very similar to making sweet potatoes.  I had to  process for about 3-5 minutes to get the desired consistency.

Finally you're going to spoon your squash into ice cube trays.  Wrap the trays in plastic wrap and freeze overnight.  Pop those squash cubes out and store in a labeled freezer bag for up to 3 months!

Carson LOVED the squash!