Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
Scoop out the squash flesh and mash in a bowl.
Cook's Notes:
Instead of mashing the squash in a bowl, you can place it in a food processor and puree it with a little breast milk, formula, or salt-free vegetable stock.
To freeze for later, fill an ice cube tray with the puree. Freeze until solid, about 2 hours, then remove cubes from the tray and place in a freezer bag. To defrost, place in a microwave-safe bowl and heat for 30 seconds, or as needed.
Nutrition Facts (per serving)
| 62 | Calories |
| 1g | Fat |
| 15g | Carbs |
| 1g | Protein |
