1 Butternut squash
1/2 cup water

Cut  one butternut squash in half, lengthwise. Scoop out seeds. Place halves face down on a 9×13 baking pan in ½ cup water. Bake at 400° F for 40 min. Scoop out squash meat and place in bowl. Mix with immersion blender, add breast milk or water to thin the puree to desired consistency.