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Stage 1 Food: Butternut Squash

January 25, 2011

Over the next few weeks, I will be posting a number of “recipes” for some Stage 1 fruit and vegetable purees that are both easy to make and extremely nutritious. As you will see in forthcoming posts, I’m a big fan of mixing fruits and veggies together. Any two of these basic purees can be mixed to make a delightful new combination.

Butternut squash, like many other root vegetables, is a great source of vitamins A and C, as well as magnesium. It has a lovely, nutty aroma and a mildly sweet taste, making it a fantastic “first food” choice for baby. It also mixes well with other vegetables, including peas, carrots and corn.

You need:
1 container of (or one self-contained) butternut squash
1 Tbs butter OR 1/2 cup organic chicken or vegetable broth

So you can easily find pre-packaged, cut up butternut squash (particularly in the fall/winter months) and I see nothing wrong with using it. I will freely admit that I have never personally cooked a whole butternut squash before. I would imagine it would be time consuming….although, maybe not. However, I personally like to buy the pre-packaged butternut squash halves and slice them at home myself. It doesn’t take long and it does save a few pennies–plus you can control the size of your slices. And scientifically speaking, thinner slices cook faster, so you save on energy as well. *pats self on back*

So, with that being said….

-Preheat oven to 375 degrees
-Arrange sliced squash in a lightly buttered baking dish (or if you’re choosing to use the broth, add it after you put the slices down in the dish.)
-Bake, uncovered, for 35-45 minutes (depending on how much/how thick your slices.)
-Puree with a little water or broth until smooth

This is definitely one of Owen’s favorites!!!!

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