My little one is very picky already but I think his favorite food so far has to be Squash. It’s not always convenient to cook your own baby food but I would like to at least try to when I do have the time and reserve the jared food for when we’re away from home or in a hurry. So this weekend I made butternut squash. It as easy as making mashed potatoes.

Here’s what you do:

1. Cut the squash in half and scoop out the middle (like a pumkin.)
2. Then dice it into same size cubes leaving skin on.
3. Dump cubes into a pot of water and bring to a boil.
4. Turn the stove down to med-low simmer and cook until tender.
5. Drain water and peel skins off. They are pretty thick so the skin usually pulls right off easily with your fingers.
6. Mash with a potatoe masher or for smoother consistancy pulse in your food processor.
7. Store in freezer bags or ice trays work great to pop out perfect portions. They also do sell rubber baby food trays that look just like ice trays. If you store in trays make sure to cover them with plastic wrap or pop them out once they freeze and store them in a freezer bag to last longer and avoid frost. If stored properly and air tight your baby food should last up to 3 months.

You can also make this recipe using your oven. Just cut the squash in half, scoop the middle out, and place to halves face down in 2 inches of water in casserole dish. Then scoop out the squash and store in the freezer.