If your child is eating texture foods, simply mash the squash after you remove the skin. Alternatively, if your child is on the brink of changing to textured foods, you may want to puree half and mash the other.
What you'll need
1 butternut squash (about 1 pound)
water
breast milk, formula or additional water
How you'll make it
Heat oven to 400°F.
Using a large sharp knife and a steady surface, quarter squash. Remove and discard seeds and strings from squash. (If you're feeling particularly industrious, save the seeds to roast for you.)
Place squash, cut side-down, in a baking dish. Add 1-inch water. Cover with parchment paper or aluminum foil. Roast 30-45 minutes, or until the squash is tender and easily pierced with a knife. Let sit until cool enough to handle.
Using a spoon, remove squash from skin (discard skin). Place squash in the blender. Add breast milk, formula or water (I like to start with a ratio of 4 parts water to 1 part liquid); blend until completely smooth.
Divide amongst ice cube trays and a small bowl. (I like to leave enough out for the first three days of eating. Remember to divide the food up before serving - once the spoon touches your babies lips and goes back into the bowl, you need to discard whatever is not eaten in that sitting.) Let cool completely. Cover; freeze 2 hours, or until completely firm. Pop out and store in a freezer safe bag or container. Label with expiration date (3 months from the date you made the squash. Cubes can be thawed overnight. To serve, warm to room temperature (about 8-10 seconds in the microwave.)
Recipe by at https://www.lifeaswecookit.com/cooking-for-baby-butternut-squash/