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.

 

Ingredients:

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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