2 medium sized fresh butternut squash (I picked mine up at the local farmer's market, while not certified organic, this squash was grown locally without pesticides or herbicides and in organic soil)
I like to bake mine cut in half with the seeds scooped out (I also washed and dried the seeds to grow my own squash!) But you could also chop it up and steam it. It helps to cook it to soften it up for the blending process.
After the squash is lightly cooked and cooled scoop out the meat and discarded the skin. When baby is better able to chew you could opt to leave the skin on and not blend it as much. I add this to the food processor.
I use my Hamilton Beach food processor for this job. I picked it up on clearance at Target for about $20, originally I think it was $60 though). You could also use a high powered blender in small batches or a hand blender. Start to puree the squash and slowly add water in small batches to get the desired consistency.
There you go, you have baby Butternut Squash puree! To make small frozen portions I like to use a mini muffin pan and a cookie scoop. This gives me estimated single portions and is easy to freeze up to 24 pucks at a time. 2 medium squash yields approx 24 pucks.
If you end up with extra pucks save them for later! Add them to soups, stews, sauces, casseroles or other baby food combinations like turkey, chicken, potatoes or a vegetable medly.
Here are the pucks next to a bag of homemade chocolate chip waffles, recipe coming soon!!!