Servings: 12 Yield: 3 cups Prep 10 mins Slow Cook 6 hrs to 8 hrs
- 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.
Nutrition Facts Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 57, Fat, total (g): , sat. fat (g): , carb. (g): 15, fiber (g): 3, sugar (g): 3, pro. (g): 1, sodium (mg): 5, calcium (mg): 61, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.