Strawberry Banana Pineapple baby food Creamy Butternut with Nutmeg baby food

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Recipe of the Month

Creamy Butternut with Nutmeg

YIELD: 36 ounces


4 pounds butternut squash (about 2 medium-sized butternuts or 1 really big one)
16 ounces water
8 ounces whole milk, hot
1/2 teaspoon ground nutmeg


  • Preheat oven to 400oF
  • Cut the squash lengthwise. Remove seeds with a spoon.
  • Place squash flesh side down on a sheet tray.
  • Pour water onto the sheet tray.
  • Roast approximately 60 to 75 minutes until tender.  The squash should be bubbling and caramelized.
  • Allow to cool 10 to 15 minutes so you can hold it without a problem.
  • Spoon out the flesh and pour into the blender with hot milk and nutmeg. Puree until smooth.
  • Pour into two ice cube trays and allow to cool.
  • Wrap and freeze.