2/3/11 – Adventures in Baby Food – Butternut Squash

Today was a pretty typical Thursday. I felt a little bit more like myself today at work. I do OK, unless I’m not doing anything. So, when I pumping at work, I’m left to my own thoughts…which lead to Frank…and I tear up and cry a little. Outside of that, I’m usually distracted with work and everything. Chloe seems to be more herself now. She obviously knew something was going on, and realized Frank was gone, but she’s kind of your typical, fat, lazy, loner cat, so I think she’s OK with the change. Rico on the other hand, is having a hard time. He sits around, looking downstairs, like he’s waiting for Frank to appear. He’s been coming around us, even when the dog and/or the kids are around. He’s let Olivia and Amelia pet him and hug him. He’s taking it pretty hard…Frank was his little playmate. I feel so bad.

After work, I did a little cleaning and whipped up my 2nd batch of baby food…Butternut Squash! Butternut (and Acorn) squash are wonderful additions to baby's first foods. High in Vitamins and Calcium – smooth, delicious and very nutritious, these winter squashes are sure to be a hit with your little one. Squash may be offered as early as 4-6 months old.

The best way to cook winter squash for baby food recipes is to bake or roast the squash. You retain the most nutrients while bringing out the most flavor. Roasting or baking winter squash is also easier than tying to peel and cube for steaming or boiling. I chose to bake my squash, and followed this simple 5-step process.

1. Place the squash in the microwave for 2 minutes to soften it for cutting.
2. Cut the squash in half, lengthwise, and scoop out the seeds.
3. Place the squash halves, face down, in a baking dish and cover with about an inch of water.
4. Bake in a 400 degree preheated oven for 40-60 minutes – be sure the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell.
5. Place squash “meat” into your choice of appliance for puréeing. Add water as necessary to achieve a smooth, thin consistency. Note, I used about ¾ cup for this batch.

Simple as that! The squash was very creamy and tasty.

Cost Savings:
- 1 Large Butternut Squash = $3.38 – Made Roughly 12 Jars
- 12 Jars of Gerber Stage 2 Squash = $7.14
- Savings of $3.76

Here are some before and after pictures from the squash. And, a picture of Amelia, enjoying her sweet potatoes!