Andy and I had always talked about making baby food and we actually decided to start this weekend with butternut squash since Gabe seems to go nuts with the squash. First you take a butternut squash about 1 and 1/4 pounds to make 2 1/2 cups.

Preheat oven to 350 degrees. With a heavy sharp knife, cut the squash in half. Scrape out the seeds and strings to discard.

Put squash, cut side down, in a baking pan. Pour water into the pan to come 1/4 inch up the sides of the squash. Roast until tender when pierced with fork–about 45 minutes.

Scoop out flush and puree in food processor (such as a Babycook–which Andy’s mother bought us for Xmas) until smooth.

Store in refrigerator for up to 3 days or 3 months in the freezer.

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