Sweet Potato and Squash Baby Food Recipe

• 2 cups peeled and large dice sweet potato (about 8 ounces)
• 1 cup peeled and large dice butternut squash (about 6 ounces)

1. Combine vegetables in a large saucepan and cover with 2 inches of water.
2. Bring to a boil over high heat, then reduce heat to medium low and simmer until vegetables are fork tender, about 6 minutes.
3. Remove vegetables with a slotted spoon, reserving cooking liquid, and place in a blender.
4. Add 1 cup of the cooking liquid and blend until mixture is smooth.
5. Let cool slightly, then divide into 1/4-cup portions, place in airtight containers, and refrigerate up to 5 days or freeze up to 6 weeks until ready to use.

sweet potato, butternut squash

Taken from www.chowhound.com/recipes/sweet-potato-and-squash-baby-food-18673 (may not work)