This velvety-smooth puree is a perfect first veggie for infants discovering solid foods. As
little ones grow, you can use this recipe to make soups and pasta sauces by adding a few
In this recipe, the use of the cooking liquid helps retain nutrients.
1 medium butternut squash (2 pounds), peeled, seeded, and diced
Place diced squash in a large pot and cover with water.
Bring to a boil, reduce to a simmer, and cook until squash is tender, about 15 minutes. Drain, reserving 1 cup of the cooking
liquid. Place cooked squash in a blender along with 1⁄2 cup of the cooking liquid and puree.
Thin out more with additional cooking liquid if desired.
YIELD: 21⁄2 cups
Nutrition Information per 1⁄4 Cup
Calories: 31, Total Fat: 0 grams, Saturated Fat: 0 grams, Carbohydrate: 8 grams, Sugars: 2 grams, Protein: 1 gram,
Sodium: 4 milligrams, Cholesterol: 0 milligrams, Fiber: 1 gram, Vitamin D: 0 IU, Calcium: 25 milligrams, Iron: 0.5