Here is a butternut squash puree recipe. Butternut squash is easily digested, rarely causes allergies and it also provides a good source of beta carotene. Another food fact is that just 1 cup provides an adult with approximately 300 percent of the vitamin A(beta-carotene) needed for a whole day!
Makes 4 portions
Cooking time: 12 mintues/1.5 hours
Suitable for freezing
Butternut squash
1 medium butternut squash(1 pound), peeled,cut in half, and seeded
1 tablespoon unsalted butter(optional)
2 tablespoons orange juice(optional)
Chop the butternut squash into pieces and steam or boil for about 12 minutes, then puree. alternatively, brush each half with melted butter and spoon 1 tablespoon orange juice into each cavity. Cover with foil and bake in a preheated oven at 350 degrees F. for 1.5 hours or until tender, then blend to a puree.
Butternut squash makes a good combination with vegetables like peas or broccoli and also goes well with fruits like apple or pear.
Recipe credit goes to "Top 100 Baby Purees"
Image courtesy of Boaz Yiftach / FreeDigitalPhotos.net
