Butternut Squash for babies

Like I said in regards to the sweet potatoes making baby food is incredibly easy and squash is no exception. You'll need:

1 butternut squash
water
1 deep cookie sheet
2 ice cube trays
extra liquid if needed

Start off by preheating the oven to 375. Wash the outside of the squash. Cut in half lengthwise and scoop out the innards. Lay the squash open side down and bulbous side facing out in a deep cookie sheet. Pour water into the cookie sheet(about a quarter to a half an inch up the squash). Cook in the oven for about 45 minutes. When it is nice and cooked very carefully remove from the oven so as not to spill the water on yourself or in the oven or perhaps on your child or something(don't worry, I didn't do that that was just something I worried about as my pesky 2 year old came running at the sound of the oven opening). Let the squash sit for a bit. Pour some, or all of the liquid from the pan into a blender. Scoop out the meat of the squash and add to the blender. Puree until really smooth. Separate into ice cube trays, flash freeze, and consolidate into one large freezer back labeled Butternut Squash with an expiration date somewhere between 3-6 months after you prepared them.