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Butternut Squashed Carrots

Butternut Squashed Carrots

Cookbook for Weaners

Butternut Squashed Carrots

Ingredients

  1. 10 carrots, peeled and sliced
    1 medium butternut squash, cut in half lengthwise and seeded

Directions

  1. Preheat the oven to 400°F.
  2. 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.
  3. Allow to cool slightly. Scoop out the squash from the skin.
  4. Puree the squash and carrots together in a food processor or blender, adding breast milk or water as needed to achieve the desired consistency.
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