Baby Foodie: Squash it up

 My brain is feeling a little muddled today thanks to several random wake-ups by a certain blue-eyed babbler last night. (He doesn't even look apologetic, does he?)

 Anyway, so I apologize that this recipe isn't exactly re-inventing the wheel or anything.. however, it is seasonal, economical, easy to make, and delicious.



 
This is one of those things you can easily buy in jars at the store, but you can actually make it yourself for very little money, and it's something you'd actually want to eat. I'm talking about butternut squash. Squash is everywhere this time of year, and it's really quite cheap. I like to buy mine pre-cut and packaged at Trader Joe's, because I'm lazy like that. But you can always buy a whole one and chop it up if you wanna use your muscles a little bit.

Simply roast your butternut squash on a cookie pan, tossed with a little olive oil, in a 400 degree oven for about 30 minutes.

Yum right? Don't worry about overcooking it. The longer it cooks, the softer it will get.. and soft is good when you're puree-ing.
1 cup roasted butternut squash + 1 tbsp unsweetened applesauce + 1/4 tsp cinnamon =

Tastes like Thanksgiving. :-) You really don't need the applesauce, but it does help with the consistency in the puree process. You could always use a little water instead.

Griffin really likes this one. The consistency is a lot like mashed potatoes, but better for you. And you can sneak bites for yourself without feeling guilty.. unlike what I'll be making this weekend. I'm taking a few days break from making sweets to prepare for the calorie feast that will be consumed on Sunday, the first day of football season!! I'm planning a yummy Hawaiian treat to share with ya'll next week, you'll have to check me out to find out what it is. (Hint: Ted's Bakery makes it and they make it AMAZING!!)