Butternut Squash with Nutmeg
- 1 butternut squash (about 4 lbs), peeled, seeded and cut into one-inch chunks
- 1/2 cup water
- 1/4 teaspoon ground nutmeg
1. Combine squash, water and nutmeg in a 4 to 6-quart slow cooker. Cover and cook on low 6 to 8 hours (or on high for 4 hours) or until the squash is tender.
2. Stir and mash, or transfer to a food processor or blender and puree to desired consistency for baby.