- 10 carrots, peeled and sliced
1 medium butternut squash, cut in half lengthwise and seeded
- Preheat the oven to 400°F.
- Put the squash in a baking pan, cut sides down. Add the carrots and just enough water to cover the bottom. Bake for 45 minutes.
- Allow to cool slightly. Scoop out the squash from the skin.
- Puree the squash and carrots together in a food processor or blender, adding breast milk or water as needed to achieve the desired consistency.
- Other, Main Dishes
- North American