- 2pounds butternut squash
- 3pounds apples
- 1/2teaspoon ground cinnamon* (optional)
- Freshly grated nutmeg* (optional)
- 1/4cup brown sugar* (optional)
- 1/4cup water
- With a very sharp knife, cut both ends off the butternut squash. Place up right and slice off the outer skin.
- With the squash still standing, cut the squash in half lengthwise. Scoop out the seeds with a spoon and discard. Cut the squash in 1 to 2 inch cubes.
- Peel and core the apples.
- Slice the apples in quarter inch thick slices.
- Place the apples and squash in a large bowl and add the cinnamon, nutmeg, and brown sugar. Mix to evenly coat everything with the sugar and spices.
- Place the apples and squash mixture in your crock-pot, slow cooker whatever you want to call it, and add 1/4 cup of water. Cover and cook on high for 4 to 5 hours or on low for 8 hours. At least once towards the end of cooking mash the squash and apples with a wooden spoon or potato masher. After it has finished cooking mash the squash and apples until you reach your desired texture.
- Serve warm or cold. Store in the refrigerator in an air-tight container for 3 days or in the freezer for up to 3 months. For easy storage, freeze in a ice-cube tray and store in a freezer container or freezer bag.
* Please note that apples and butternut squash are perfect stage 1 baby foods (6 to 8 months), but spices should to be introduced after baby is 8 months old. And some babies (Mia was one of them) have a temporary sensitivity to cinnamon in their first year. Be cautious if you have never given your baby spices before.
—Recipe by Meredith Steele, In Sock Monkey Slippers