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Butternut Squash Bake









This is an easy-to-make, tasty way of preparing butternut squash, ideal to serve to the rest of the family too, as a side dish.


Food Allergies
Cow's Milk
Peanut


Ingredients
1 lb of butternut squash peeled and diced into 1 inch cubes  
1 oz of flour   
1 leek (small), chopped roughly (white part only)  
3 oz of grated cheddar cheese (Gruyere tastes great too)  
a little pinch nutmeg (ground)  
a pinch of ginger (ground)  
a little pinch of freshly ground black pepper (optional)    
8 oz of cream (single)  


Directions
Grease a shallow baking dish and pre-heat the oven to 350 deg F/180 deg C.
Toss the squash with the flour, until it is well coated.
Place half the squash in the dish and cover with the leeks and half the cheese.
Top with the rest of the squash and the remaining cheese.
In the bowl you used to coat the squash, mix together the cream, nutmeg, ginger and pepper and blend well.
Pour over the squash.
Bake for one hour. When cooked, the squash will be tender and the sauce will have thickened.
Allow to stand for 10 minutes, then chop to the perfect texture and serve.