“How many ways can you think up to make us eat butternut squash?” Rest assured my little dears, there are a million and one ways that parents can serve butternut squash to their kids!
Slow Cooker Size: 4 to 6 quarts (3.8 to 5.7 l); oval
❄ Freezes well.
Vitamins include B vitamins, including folate, and A, C, and E, iron, calcium, magnesium, fiber, and protein
- 1 large butternut squash
- Wash the squash and place the whole squash into the slow cooker. (This is not a joke!) If you’d like, lightly swipe olive oil on the bottom of the vessel to help prevent sticking; this is optional and I have never found the squash to stick. You could also add 1/2 cup of water to the slow cooker if desired instead of the oil.
- Cover and cook on high for 4 to 5 hours, or on low for 6 to 8 hours. The squash will be cooked when it is easily pierced with a fork and the skin puckers a bit or gets wrinkly (the same as when you are baking/roasting it)
- Remove the cooked squash from the slow cooker and allow to cool. Once cooled, cut the squash in half and remove the seeds. Scoop the flesh out of the shell and into a bowl.
Preparation and Storage for Baby
Place the squash in a blender or food processor and process to a texture that is appropriate for your baby. Add water, formula, or breast milk as desired to create a thin puree.
Store in the refrigerator for up to 3 days for babies and up to 6 months in the freezer.
For the Family
If you’d like to get a bit adventurous, make a curried squash soup with the puree by adding broth to thin to your desired consistency and 1 teaspoon of curry powder for starters. Stir and taste, then season as needed to achieve a perfect-for-you curry soup. Don’t forget the dollop of yogurt or sour cream to finish.