2Cut squash in half lengthwise so that you are cutting through the stem.
3Using spoon, scrape out seeds and stringy portion of squash near seeds.
4Place squash cut side down on baking sheet and use knife to cut small slits in the skin to allow for venting.
5Bake in oven about an hour or until squash is tender. This may take less or more than an hour depending on the size of the squash.
6Remove squash from oven and allow to cool.
7Using a spoon, scrape the squash from the skin and place in food processor or blender or container suitable for stick blender or potato masher.
8Begin to puree the squash.
9Slowly add water a little at a time until you reach the desired consistency for your baby. As a general rule, younger babies need thinner purees and older babies can handle thicker ones. You may use less or more of the water depending on the size of the squash and the consistency you want for your baby.
10To store for short term, place in small containers and put in refrigerator for up to three days.
11To store for a longer period, spoon squash into ice cube tray, place in freezer, and allow to freeze. Remove the trays from the freezer for a few minutes and release the cubes. Place the cubes in plastic storage bags and return to the freezer. The cubes are approximately 1 ounce portions and will store for 3-6 months. To use, simply remove the desired amount from the freezer.
12Variations: As the baby gets older, you can use more flavorful liquids such as chicken or vegetable stock or fruit juices for purees instead of or in combination with water. You can also add seasoning such as cinnamon, mint, or thyme. Add seasonings very little at a time and do so gradually. Even though it may not seem strong to you, your baby has a clean pallet and these new flavors may seem very strong in very small doses.