Found Brody's new favorite food!! He LOVES himself some butternut squash! He kept wanting "more", "more" (insert baby sign language here) :)
1.5lb squash = 14oz
Look for butternut squash that is firm and free of cracks, bruises, or soft spots. If purchasing a package of peeled, cut butternut squash, choose squash with a deep orange color (the deeper the color, the riper and sweeter it is).
Rinse the butternut squash in cold water, scrubbing the skin with a small vegetable brush to remove dirt. If you've purchased pre-peeled and cut butternut squash, place in a colander and rinse with cold water.
Whole squash: Cut butternut squash in half lengthwise (leave skin on). Use a spoon to scoop out the seeds. Place squash on a baking sheet that has been brushed with a bit of olive oil and roast at 400F. Check the squash after 30 minutes to see if it is soft and can be easily scooped with a spoon. If not, keep adding 5 minutes of roasting time until it is. Remove squash from oven and scoop the flesh into a bowl. Allow it to cool.
Peeled and cut squash: Bring water to a boil in a medium saucepan. Add the squash pieces and cook until tender, about 15 minutes. Drain and rinse squash under cool water to stop the cooking process.
Puree butternut squash in a food processor or blender until smooth. Add water/breastmilk as needed to reach the desired consistency.
Cool butternut squash puree and refrigerate leftovers for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.