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.
