The Amazing Make-Ahead Baby Food Book by Lisa Barrangou

Author:Lisa Barrangou [Barrangou, Lisa]
Language: eng
Format: epub
ISBN: 978-1-60774-715-4
Publisher: Potter/TenSpeed/Harmony
Published: 2015-04-27T16:00:00+00:00

Butternut Squash

STEAMER RECIPE •• MAKES 15 (2-TABLESPOON) FREEZER TRAY CUBES

1¼ pounds whole butternut squash (or 3 cups cubed squash flesh)

Peel the skin with a sharp vegetable peeler. Cut off the ends and slice the squash in half lengthwise. Scoop out and discard seeds and fibrous strings, then cut the flesh into 1-inch chunks. Place the chunks in a steamer basket and set in a pot filled with 1 to 2 inches of simmering water. Cover and steam for 7 to 10 minutes, until the squash slightly softens and can be pierced easily with a fork. Uncover and remove from heat to let the squash cool down.

Place cooked squash in a blender or food processor and puree until desired consistency is reached. Additional water probably will not be needed.

Pour the puree into a freezer tray and cover with plastic wrap or waxed paper. Place the freezer tray in the freezer for 24 hours, or until completely set, then transfer frozen cubes from the freezer tray into a labeled freezer storage bag.

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