Add 3/4 tsp. of ground cinnamon for a tasty flavor kick. Recipe from Real Baby Food by Jenna Helwig.
1. Preheat the oven to 425 degrees F. Wash and trim the squash, then halve it lengthwise and scrape out the seeds with a spoon.
2. Line a rimmed baking sheet with parchment paper. Place the squash halves cut-side down on the baking sheet. Roast until completely tender when pierced with a fork, about 40 minutes. Let cool.
3. When the squash is cool enough to handle, spoon the flesh into a food processor. Puree to the desired consistency (make it thinner for a newbie diner, a bit thicker and chunkier if you have a more seasoned eater), adding water if needed.