Monday, October 8, 2012
Peanut Post: Baked Winter Squash Puree
To me, nothing says Fall like a warm baked squash or a nice butternut squash soup. To share this warm fuzzy feeling with Annalyn, I decided to make her some baked squash puree. I used an acorn and a butternut squash and made some of each and a little mixed puree. When it comes to baby food, we always make a bunch and store it in the freezer to be made into fun combinations later. For babies or the whole family, you can sprinkle baked squash with a little cinnamon or nutmeg and brown sugar to give it a nice warm dessert-like taste.
Baked Winter Squash Puree
- 1 to 2 large winter squash (such as acorn and butternut)
-butter or spices, if desired
1. Preheat oven to 350 degrees. Cut squash in half and scoop out seeds.
2. Place cut side down in glass baking dish and add about an inch of water.
3. Bake for about 45 minutes, until flesh is soft and the peel starts to pucker.
4. Allow to cool slightly, then scoop out flesh and mash or puree, adding some of the cooking liquid as needed to achieve desired consistency. At this point you can also add a little butter or spice (such as cinnamon or nutmeg) to the squash.
5. Freeze in ice cube trays or serve warm.