Roasted butternut squash is pure and simple. Wholesome, velvety, luscious. And it’s so simple to make. Tonight, I roasted and pureed a whole squash in about 40 minutes. I have to admit, I expected it to be a chore — I usually purchase peeled and diced butternut squash in a package for cooking, but my grocery store was out of it. In fact, roasting a whole squash and then pureeing it was easier. I was amazed. Tomorrow I’ll mix two ounces of butternut squash with two ounces of organic apple puree for Mason’s lunch (recipes and how-to steps below!).
How to roast butternut squash
1. Cut organic butternut squash in half, lengthwise. (It doesn’t have to be perfect — as you can see, my squash was unevenly cut.)
2. Scoop out the seeds with a spoon.
3. Spray a bit of olive oil on a baking sheet, place squash on sheet, and roast on 400 degrees. Check the squash in 30 minutes. If it isn’t soft and scoopable with a spoon, keep adding 5 minutes of roasting time until it is.
4. Remove squash from oven and let cool.
1.5 lb Organic butternut squash
Pre-mixed formula, breast milk, or yogurt (optional)
1. Scoop flesh out of a roasted squash (directions above). Discard the skin.
2. Puree squash flesh in a food processor. Add water until you reach a smooth consistency. For extra creaminess add a splash of pre-mixed formula, breast milk, or plain yogurt.
Yield: 14 ounces for $2.29
Organic Gala apple
1. Wash, peel, and dice apple. Cook until tender (about 15 minutes).
2. Reserve some cooking liquid, then plunge cooked apple into ice water for about 3 minutes.
3. Puree cooled apple until smooth.
Yield: 4 ounces per apple for $1.25