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Recipe Summary

prep:
10 mins
slow-cook:
6 hrs to 8 hrs
Servings:
12
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir and mash, or transfer to a food processor or blender and puree to desired consistency for baby.

Nutrition Facts

57 calories; total fatg; saturated fatg; sodium 5mg; carbohydrates 15g; fiber 3g; sugar 3g; protein 1g; calcium 61mg; iron 1mg.

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