Ingredients:
- 4-5 large peaches (or you can use canned)
- 1 large butternut squash
Directions:
Preheat oven to 400. Slice both ends off the squash, stand it up and cut in half. Scoop out the seeds, discard. Poke holes in the squash with a fork. Place halves face down on a baking sheet (cover sheet with parchment paper for easy clean-up). Bake for 45 minutes. Peel and slice the peaches. After the squash has cooled, scoop out the “meat” and discard the skins. Place one cup of butternut squash and two cups of peaches in blender, pulse until smooth. You'll probably have extra squash leftover, you can just puree it plain or double the recipe. This recipe will keep in the fridge for about three days, or freeze for three months. This goes great with SO many things it's ridiculous! Yogurt, applesauce, cottage cheese, eggs...the list is endless. Well I hope ya'll enjoy!
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