Since squash is very fiberous and has seeds, I use a food mill to puree this for 4-6 month old babies. The food mill presses all of the good stuff through, but keeps the real chunky solids from getting in the final product, making it an incredibly smooth puree. You can buy a food mill for $30 and use it for baby food as well as making the smoothest, creamiest mashed potatoes. For older kids you could probably just use the food processor or blender as it won’t matter as much if there are a few solids in there. I like roasting extra squash while I’m preparing Butternut Squash Risotto for the rest of the family.
1 large or 2 small butternut squash (or any kind of winter squash)
Move an oven rack to the middle position and heat the oven to 450 degrees.
Place the squash, flesh side up, on a rimmed backing sheet. Bake until very tender, about 45 minutes to one hour. Remove the baking sheet from the oven and set the squash aside. When cool, use a spoon to scrape the flesh from the skins into the food mill. Press the squash through the mill until all that remains are the very fiberous solids from the squash. It will take some patience to get everything through, so you can get a little meditation time in while you’re turning the mill.