Ingredients:

1 squash (Acorn, Kabocha, Butternut) washed and cut into 1-2” cubes
Water
Breastmilk (optional)

* I personally used the Kabocha, or the “Japanese pumpkin”, which is a rich, flavorful, and sweet squash. The Acorn and Butternut are also great, and considered great squashes to introduce as first foods.

1) Once squash is washed and cubed place in a large pot with a steamer basket and water
2) Steam for 20-25 minutes, or till desired softness
3) Give the squash a cold bath to stop the cooking process and allow to dry and cool before handling
4) Once cooled, with a knife, peel shell off the squash meat. It’s always easier to do this after it’s been steamed.

5) Place meat of the squash in preferred processor appliance for pureeing
6) Add water as needed to reach desired consistency
7) Serve warm. Add breastmilk right before serving to make a little smoother and creamier (optional)

*Because squashes are generally a larger vegetable, you’ll end up with quite a bit of baby food from one squash. I like to save some in the fridge, and freeze the rest. I personally like using the Baby Cubes so they’re already individually portioned out for defrosting.