Even here in Southern California, fall is in the air. I love this season. After moving here a few months ago from the Midwest, I was concerned I would miss out on the crisp air, apple harvest, football and other fall favorites. But, today I had my fill as my new friends and I made the most of the drop in temperature and drove about an hour to a popular apple orchard where we tasted some cider, ate apple pie, and brought home a fresh caramel apple for the hubby. To top it off, when I came home, football was in full swing on the TV. Fall is here!
Another enjoyment of mine for the fall season is eating squash in various forms. As previously mentioned, butternut squash is one of my favorite purees for Judah because of how easy it is to prepare. Below is a step-by-step on cooking this baby food delight.
Preheat the oven to 350˚F. Chop off the end of the squash that has the stem and slice the rest in half.
Scoop out the seeds.
Place the two halves flesh side down on a foil-lined baking sheet.
Bake for one hour then scoop out the flesh and puree with a blender, hand mixer or food processor.
Source: Pennies Original
