Preparation

1. Cut acorn or butternut squash in half, scoop out seeds 2. Place halves face down in a pan and cover with an inch of water 3. Bake in a 400 degree oven for 40 minutes to 1 hour - be sure the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell 4. Place squash "meat" into your choice of appliance for pureeing and begin pureeing. 5. Add water or formula as necessary to achieve a smooth, thin consistency. ANOTHER VERSION: You can also peel the squash, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5 - this way is most difficult however and rather time consuming.