Purees are my super sneaking tool in the never ending fight to get my family to eat more vegetables. While my daughter has a pretty reasonable number of vegetables that she will consume, my husband absolutely hates them. I cannot think of a single vegetable that he would voluntarily eat.
This puree is fantastic to sneak in small quantity into chili. If I sprinkle it with a little bit of cinnamon, my daughter will eat tons of it. She says she likes it better than applesauce and will happily eat it cold. I put some in small containers like these and put them in her lunches.
It can also be frozen in ice cube trays or used as baby food.
- 1 butternut squash
- 1-2 tbsp fat like coconut oil, grassfed butter, etc. (optional)
- 1 tsp cinnamon (optional)
- Preheat oven to 350° F.
- Cut the stem and top 1/2 inch off of the butternut squash. Then, cut in half lengthwise. Use a spoon to scoop out seeds.
- Put about an 3/4 inch of water in the bottom of a 9 x 11 inch glass baking dish. Place the butternut squash in, cut side down. Bake for approximately 1 hour, until the squash can be easily pierced.
- CAREFULLY remove the baking dish from the oven. Remember that water is going to be hot. Allow the squash to cool until it can be comfortably touched. Using a fork or your fingers, peel off the skin.
- Place the remaining meat and fat into a food processor or blender and puree until smooth.
- Add cinnamon if desired.