Yes! It’s another winter squash post and I’m ok with the fact that you may be rolling your eyes a wee bit. Butternut squash is just such a nutritious and wonderful vegetable that I can’t help myself, especially during the Holidays.
One of the best things about butternut squash is that it is a veggie that even your tiniest diner can enjoy; babies can eat it as early as 4 months of age (even though introducing solid foods is best around 6 months of age).
Now this is a simple dish that you can toss in the oven and use in a variety of ways. First, here is how you make it:
1-4 Macintosh or Granny Smith Apples – as many as you like and depending on the size of your baking dish
Butternut Squash – 1 medium to larger sized squash
Cinnamon, Nutmeg, Vanilla
Preheat oven to 400 degrees F
Peel and core then dice the apples
Peel and dice the squash, making sure you scrape out the seeds
Put the apples & squash in a baking dish and sprinkle with some water
Sprinkle on some cinnamon, vanilla & nutmeg. Stir to combine
For the vanilla, I use powdered vanilla - a pinch or 2. If you are using the extract then I’d use 2-3 drips, 1 at each end of the dish and be sure to stir it
Baking at 400, foil covered, until fork tender – approx. 30 minutes
Be sure to stuff some other foods in that oven!
Remove foil and peek and stir after first 15 minutes. Suitable for babies 7-8 months with spices, 6 months without.
Now with the finished baked apples & butternut you can:
Serve as is
Mash/Puree in some whole milk yogurt
Mash/Puree in some sweet potatoes, chicken or even banana
Freeze the chunks and have some stored for later meals for the family or baby