This recipe is so delicious! I made it primarily for the babies and they loved it, but it’s also flavorful enough for the whole family. Plus, as a family of 5, we were able to eat on this for a couple of days.
Here’s what you need:
- 5ish lb squash
- unsalted butter
- brown sugar
First, prepare your squash. Scrub the outside of it, then peel it.
I saved my peelings because I keep all veggie scraps to make vegetable stock–big money saver and it tastes much better than the store bought stuff!
Now, halve your squash lengthwise…
…and gut it! Save the guts for your veggie stock too! Seriously, just toss all those scraps into a gallon-sized freezer bag. When the bag is full, you have all the ingredients you need for a delicious homemade stock.
Cut the squash into long strips (this makes it easier for babies to grip) and place them in a plastic bag.
Melt 8 tbsp of unsalted butter. Once it’s melted, mix in 1/2 c brown sugar, 1.5 tsp salt, and 1 tsp pepper in a separate bowl. Pour the butter mixture into the bag with squash slices. Close the bag and shake it until the squash is nicely coated.
Spread in a single layer on a greased baking pan or cookie sheet. Bake at 400 for 45-55 minutes, turning every 7-10 minutes, until the glaze begins to caramelize.
Feed to cute babies!