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August 11, 2008 6:52 PM



Made Butternut Squash puree for Darling today..

The Goodness of Butternut Squash for Baby:
Its deep orange hue tells you it's packed with beta-carotene, which your baby's body converts to vitamin A (a lot of beta-carotene in baby's diet can contribute to the harmless - but startling - 'orange nose' phenomenon!

Butternut squash is also a good source of B vitamins, vitamin C, fibre, folate, manganese, magnesium and potassium.

Regularly consuming butternut squash is believed to reduce the risk of colon cancer in later life. Plus, its vitamin C and beta-carotene content help reduce the effects of asthma.

Nutrition Facts (1 cup cooked-baked, cubes)
Univ. of IL - Watch Your Garden

Calories - 79.95
Protein - 1.82 grams
Carbohydrate - 17.94 grams
Dietary Fiber - 5.74 grams
Calcium - 28.7 mg
Iron - 0.67 mg
Potassium - 895.85 mg
Folate - 57.40 mcg
Vitamin A - 7,291.85 mg


1. Cut butternut squash in half, scoop out seeds
2. Place halves or pieces face down in a pan and cover with an inch of water

3. Bake in a 400 degree oven for 40 minutes to 1 hour - be sure the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place squash "meat" into your choice of appliance for pureeing and begin pureeing.

5. Add water as necessary to achieve a smooth, thin consistency.



Sending them into freezer! Those yellow ones are apples.. :D

Why i chose to bake is because its the best way to bring out the flavor, retain the nutrition and easiest way to do.. ;)

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