Velvety Roasted Butternut Squash

Ingredients

• 1 piece Butternut Squash
• 2-4 tablespoons Liquid for thinning

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the exterior of the squash thoroughly, then cut it in half lengthwise.
3. Use a spoon to scoop out all the seeds and stringy pulp.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast for 45-50 minutes, or until the skin is puckered and the flesh is very soft when pierced with a fork.
6. Allow the squash to cool until safe to handle, then scoop the soft orange flesh out of the skin and into a blender or food processor.
7. Puree until completely silky. If the mixture is too thick, add a small amount of warm water, breast milk, or formula to reach a runny consistency.
8. Optional: Stir in a tiny pinch of ground cinnamon for a warming flavor boost.

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