Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Butternut Squash

This recipe takes a bit of prep time, but will feed baby for about a week. I first saw this recipe on the Martha Stewart show and added my own flair to it. This recipe is good like that – you can add in or take away ingredients and it will still be very tasty.



Butternut Squash

Sweet Potato (optional)

Herbs (I liked to use garlic, basil, and oregano)

Dash of pepper

Olive Oil


Preheat oven to 350.

Prepare squash: slice in half lengthwise, use a spoon to take out all of the seeds.

Prepare sweet potatoes: peel and wrap in foil

Place squash in a casserole/cake pan (any container that will hold it laying flat). Place approximately 1/2 to 1 inch of water in pan. Sprinkle herbs and pepper over squash. Drizzle lightly with olive oil.

Place sweet potatoes in pan with squash.

Bake for 1 hour.

Cut up sweet potatoes. Cut up squash (be sure to get all of the shell off). Blend. Yummy!


Some variations I have used: no sweet potatoes, adding a bit of milk, adding some egg yolk. I think carrots would also work well with this.

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