-One butternut squash
-1/4 C water or breastmilk/formula
Set oven to 350 degrees. Slice squash in half and place face down on a baking pan with a small amount of water. Bake for 35-40 minutes. When done, let it cool so that you can handle it easier. Pull out all of the squash from the skin. Blend in blender with water, breastmilk or formula, whatever you prefer until well blended. Add more water as needed. The squash should be real creamy.
This is one of my son’s favorites and has a great texture!
Depends on the size of the squash but this made about 15 servings for me. I froze it in 4oz jars so that they last longer.