Roasted Winter Squash (opt for baby)

Pictured: roasted acorn squash with mushroom rice and pita.

Original recipe from the Food Network.

Ingredients:

• 1 winter squash (butternut, pumpkin, acorn, or spaghetti)
• 2-4 T real unsalted butter or olive oil
• salt and pepper to taste (omit for baby)

Directions:

1. Preheat oven to 400.  Cut squash in half or pumpkin in fourths.  Scrape out seeds with spoon.  Seeds can be saved and roasted or discarded.  
2. Prick squash several times with a fork, pat with butter.  Salt and pepper to taste.  Place on a cookie sheet or 9x13 pan, cover. 
3. Roast 30-90 minutes, until soft (start ahead--if it's done early, turn off oven and let sit until dinner).  
4. Serve hot with mashed potatoes, lentil rice, roasted vegetables, lemon pepper chicken, etc.

For baby:
Stage 1: 6 months
Let cool; scrap flesh out of shell.  Puree.  Serve lukewarm.  Freeze or refrigerate extras.