| 3 | 30 | 52 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 14 |
| 1 squash | Butternut squash |
| 2 tsp | Coconut oil |
| 1 1/2 cup | Water, filtered |
Preheat oven to 400 degrees Celcius
Wash and cut the squash lengthwise.
Brush the halves with the olive oil and place face down on a parchment-lined baking sheet.
Bake in the oven for 45 minutes to 1 hour. Let cool.
Scoop out the seeds and fibers.
Then scoop out the butternut squash and place in a blender with the water.
** Alternative **
Wash and cut in half. Remove the seeds and fibers and cut into cubes.
Place in a steamer insert over a pot of boiling water and steam for 20 minutes
* 1 servings is 2oz.
* 1 large butternut squash makes about 28 oz.
* Freeze in 1 oz ice cubes for later use.
* To defrost, place cubes in a sauce pan with a bit of bone broth, olive oil, coconut oil or breastmilk and rehear on med-low.
* Combines well with fruits and vegetables such as apples, pears, peaches, sweet potatoes, zucchini, beets, carrots.
| Vegetables | 1.3 |
