What Logan Eats || butternut & acorn squash puree


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

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