Butternut Squash
Ingredients:
- 1 butternut squash
- Water
Instructions:
Preheat your oven to 400 degrees. Next, slice your butternut squash in half vertically. Place it on a baking sheet cut side up. Roast in the oven for 45 minutes to an hour. This will vary wildly based on the size of your butternut squash. Start checking it around 30 minutes to see if it flakes easily with a fork. When it is nice and tender, take it out of the oven and let it cool. Scoop out the flesh with a spoon and place it in a blender or food processor. Add a little water to help smooth it out. Then, puree until smooth. You may have to add more water. Be sure to add a little at a time, so that it doesn’t get too runny too fast. Now, spoon the mixture into an ice-cube tray, spreading it over the holes until smooth. Wrap the tray in saran wrap and place in the freezer until frozen. When the cubes are ready, pop them out and place them in a container in the freezer. Each cube is equal to one serving size. Thaw before using.
Roasted Pears
Ingredients:
- 1 lb. pears (I’ve used Bartlett and Anjou.)
- Water
Instructions:
Preheat your oven to 400 degrees. While the oven is warming, peel the pears and cut them into quarters, removing the cores. Place the slices on a baking sheet and roast for about 30 minutes or until tender. When the pears have softened, take them out of the oven and let them cool. Add them to a blender or food processor. Add a little water to help smooth out the mixture. Then, puree until smooth. You may have to add more water. Be sure to add a little at a time, so that it doesn’t get too runny too fast. Now, spoon the mixture into an ice-cube tray, spreading it over the holes until smooth. Wrap the tray in saran wrap and place in the freezer until frozen. When the cubes are ready, pop them out and place them in a container in the freezer. Each cube is equal to one serving size. Thaw before using.
Steamed Pears
Ingredients:
- 1 lb. pears (I’ve used Bartlett and Anjou.)
- Water
Instructions:
Add an inch or two of water to the bottom of the steamer. Then, peel the pears and cut them into 1 inch pieces, removing the cores. Place the slices in the basket of your steamer. Cover the pot with a lid and heat the pears over high heat until boiling. Then, turn down the heat, so that the water is simmering. Let them cook until the pears are tender, around 20 minutes. When the pears have softened, take them out of the basket and add them to a blender or food processor. Add a little water from the bottom of the steamer to help smooth out the mixture. Then, puree until smooth. You may have to add more water. Be sure to add a little at a time, so that it doesn’t get too runny too fast. Now, spoon the mixture into an ice-cube tray, spreading it over the holes until smooth. Let the mixture cool. Then, wrap the tray in saran wrap and place in the freezer until frozen. When the cubes are ready, pop them out and place them in a container in the freezer. Each cube is equal to one serving size. Thaw before using.
Sweet Potatoes
Ingredients:
- 1 lb. sweet potatoes
- Water
Instructions:
Preheat your oven to 400 degrees. Scrub your sweet potatoes and pat them dry. Next, slice them in half vertically. Place them on a baking sheet cut side down. Roast in the oven for 30 to 45 minutes. This may vary. When the halves are tender, take them out of the oven and let them cool. Scoop out the flesh with a spoon and place it in a blender or food processor. Add a little water to help smooth it out. Then, puree until smooth. You may have to add more water. Be sure to add a little at a time, so that it doesn’t get too runny too fast. Now, spoon the mixture into an ice-cube tray, spreading it over the holes until smooth. Wrap the tray in saran wrap and place in the freezer until frozen. When the cubes are ready, pop them out and place them in a container in the freezer. Each cube is equal to one serving size. Thaw before using.
Steamed Apples
Ingredients:
- 4 apples (I’ve used Gala and a combination of McIntosh and Golden Delicious.)
- Water
Instructions:
Add an inch or two of water to the bottom of the steamer. Then, peel the apples and cut them into 1 inch pieces, removing the cores. Place the slices in the basket of your steamer. Cover the pot with a lid and heat the pears over high heat until boiling. Then, turn down the heat, so that the water is simmering. Let them cook until the pears are tender, around 20 minutes. When the apples have softened, take them out of the basket and add them to a blender or food processor. Add a little water from the bottom of the steamer to help smooth out the mixture. Then, puree until smooth. You may have to add more water. Be sure to add a little at a time, so that it doesn’t get too runny too fast. Now, spoon the mixture into an ice-cube tray, spreading it over the holes until smooth. Let the mixture cool. Then, wrap the tray in saran wrap and place in the freezer until frozen. When the cubes are ready, pop them out and place them in a container in the freezer. Each cube is equal to one serving size. Thaw before using.
Missalaneyus 