Serving size:: 2 tbsp of butternut squash and 2 tbsp of acorn squash
Acorn squash puree::
- peel and remove the seeds and strings
- cut into 4-inch chunks and place into microwaveable bowl
- add 1/2 cup of water
- microwave on high for 5-7 minutes until soft
- let cool then puree squash and water in blender
*refrigerate portions you will use in the next three days and freeze the remainder for up to four weeks.
*i like to freeze it in ice cube trays and once frozen, transfer to airtight freezer safe containers.
*each of my ice cubes are 2 tbsp