(12-20 baby servings -depending on the size of the squash- freeze over 1/2 of the puree)
1- Butternut Squash
1. Preheat oven to 350 degrees.
2. Cut squash in half from top to bottom and remove seeds.
3. Place both sides of squash on a cookie sheet covered with foil (for easier cleanup).
4. Bake for 45 minutes. Remove from oven and let cool for several minutes.
5. With a spoon, scrape out soft pulp into a food processor.
6. Puree until smooth
7. Cool and serve