Recipe of the Week

Butternut Squash Puree

1 ¼ pound organic butternut squash, about 3 cups

Oven Method: Preheat oven to 375 degrees. Cut squash into quarters; remove seeds and place cut side down in a baking pan. Pour ¼ cup water in bottom of pan. Bake squash until fork tender, about 45 minutes. Remove from oven and scoop out flesh.

Puree the squash in a food processor after cooking, until you’ve reached the desired consistency. You may want to add 1 to 2 tablespoons water, breast milk or formula to thin.

Microwave directions: Cut squash in quarters (this may be difficult, depending on size) and scoop out seeds. Place squash, skin side down, in a microwave-safe dish. Add 1 to 2 tablespoons of water and cover tightly, allowing one corner to vent. Microwave on High for 10 to 12 minutes. Check for doneness, cool and proceed with recipe above.

For older babies, cut flesh into chunks that he can pick up and eat himself.

Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.