Butternut squash is full of fiber and packed with vitamins--perfect food for Baby.
[MUSIC] Butternut Squash Puree. Ingredients: medium butternut squash. Always remember to wash your veggies. Trim the squash and then cut in half lengthwise. Scrape out the seeds with a spoon. Roast at 425 degrees for around 40 minutes, or until completely tender. Pierce with a knife to determine if the squash is tender. When squash is cool, scoop out with a spoon. Process until you reach a desired consistency, adding water if necessary. Store in the fridge for 3 days, or freeze for up to 3 months.