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Friday, January 7, 2011

Puree'ing Butternut Squash

To see how to puree Spaghetti Squash, click here.

Though, these are typically done in the same manner.

First, slice your squash in half lengthwise. Or, if you are having troubles and afraid of the knife slipping because it's so firm...

Take it out back once you have the guideline cut and slam it on the side of a cement step. Ahem.

You can gut it (of seeds) now or after baking. I've done both.

Don't mind how unappealing this looks, I let it over bake a little.  Dang it!

Place "meat" side down and fill the pan with a little water. This will help to boil it a bit, but also add some moisture so when you pureed it, it blends easily. If you need more liquid you can also add it by the teaspoonful from there.

Bake it at 400 degrees for one hour.

Once the fork pokes in and out easily, it is done.  Or once it's reached a little golden brown, and not black.

Let it sit to cool a while before you scoop out the insides.
Put it in the blender until well blended.

Spoon into ice cube trays and freeze. Once frozen, place them into a ziploc bag and throw them in the microwave as needed, or plan ahead and leave them in the fridge to thaw.

*Another tip, Save old containers of baby food and use those to fill perfect portions. =)

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