June 18, 2012


1 Peeled Squash  roasted, boiled or steamed until very soft ( I cut mine in half, scrapped out the seeds and placed meat side down on a tinfoil covered cookie sheet and baked at 350f for about 30 mins. The peel came right off and it's a lot easier than trying to peel off the hard rind.)
1/4-3/4 cup of water.

Puree the squash with water (start with 1/4 cup and add more as needed) until very smooth.
*Because the squash can be thick  you make have to pulse the machine and stir it around a bit to make it smooth.

Spoon the puree into the ice cube trays and freeze until solid. Once its frozen solid place the food cubes into the ziploc bag and make sure to label the bag with the type of food and date you made it. It can keep frozen for up to 30 days and in the fridge for up to 3 days.

To serve - take your serving out of the freezer and place in a glass dish or BPA free plastic one and place in the fridge for a few hours. If you're in a hurry, place the food in a sealed container (ziploc bag or cup) and place in a bowl with hot water. You can change the water a few times until it's warm. Not HOT.

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