This weekend in-between Conference I made our favorite, most delicious, easy-peasy, eat-it-and-beware-because-you’ll-dream-about-it-for-the-next-9-nights, butternut squash soup recipe. No, we don’t really like butternut squash, and yes, it’s just that good regardless.
I price-matched some butternut squash for a crazy-good deal the other day.
How crazy-good you might ask? Normally $1.18/lb got them for $0.37/lb. So obviously I bought a bunch of them…and I wish I would’ve bought more! Remember, if you find a great deal on something, don’t buy just one! Buy several and USE THEM. See how I grocery shop and plan my meals HERE.
Since I had so much squash I decided to use some for soup…and make baby food with the rest! Baby food is the PERFECT thing to do with all that leftover produce that you probably have lying around…especially if you’re like me and price-match mounds and mounds of produce each week.
Here’s how I did it:
- Roast your butternut squash: Cut it in half, scoop out the seeds & stringy stuff, put it cut-side down on a cookie sheet. I like to add a cup or two of water into my pan once it’s in the oven. Roast it at 400 degrees for 30-45 minutes (30 if it’s a small squash, 45 if it’s bigger like the one in my pic).
- Scoop it out: Once your squash is good and mushy (poke it…you’ll know; it basically collapses) take it out of the oven, and scoop it out of the peel. Note: it WILL be hot! I wear an oven mitt on my left hand and scoop it out with a big spoon with my right hand.
- Blend it: Put your scooped squash into a blender (see why I’m obsessed with mine here) or food processor. I like to add a little water so it’s not so thick. Then…blend it til it’s smooth! It’s that easy! (If you are making soup, see your next steps here. P.S…do this to your halloween pumpkins and get a year-supply of pumpkin puree!)
- Freeze it: I left a few jars in my fridge to use over the next few days. The rest? Just pop in the freezer! I leave it on the counter to thaw (watching it closely so it doesn’t get into the danger zone), let it thaw in the fridge for a day or two, or drop the jar into a cup of hot water.
- Steam it: Steam your veggies over boiling water before blending it.
- Boil it: Boil the veggies in water until soft. BUT…just note that this removes some of the nutrients from the veggies.
- Microwave it: Put your veggies in a glass bowl with 3 or 4 tablespoons of water. Cover, and microwave for 3 minutes or until soft (you might need more for firmer veggies like carrots).
- Crock pot it: as explained here
- Mash it: If it’s soft already, like avocado or bananas, simply mash it up well and feed it to your baby raw!
So there you go, it’s healthy for your baby, cheaper for you, and reduces waste. Win, win, win! Happy smashing 🙂