Butternut squash makes a delicious puree for baby. Later on, you can put tiny chunks on the high-chair tray to be picked up by little fingers. My granddaughter, Poppy, loves butternut squash and she eats it with gusto!
MAKES ABOUT 4 CUPS
INGREDIENTS
- 1 cup filtered water
- 4 cups peeled and seeded butternut squash, cut into 1-inch pieces
INSTRUCTIONS
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom. Arrange the squash in the basket. Lock the lid in place. Cook at high pressure for 12 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Using a slotted spoon, transfer the squash to the food processor or blender. Puree the squash, using some of the cooking liquid to thin the mixture if necessary.
- Cool the squash completely. Store in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.
NOTE:
- Substitute filtered apple juice or strained orange juice for the water to add more flavor.
