Before my babies were eating solid foods I used to make them this. After it cooled I froze it in Fresh Baby freezer trays with lids. Fresh Baby trays are BP-A and phthalate-free and do not contain PVC or Plasticizer. Now that I don't freeze baby food anymore I use these trays to freeze coffee, pudding, and nut milk for smoothies and shakes. We have been using these trays for so many years now that it really surprises me to read bad reviews of them on Amazon because I absolutely love them. Just don't put the lids in the dishwasher and they wont shrink.
This pudding can also be made with 2 cups of pumpkin, sweet potato or other squash. It's very simple and so delicious; you don't need to be a baby to think it's divine :-)
My favorite way to cook butternut and acorn squash is to put them on a tray in the oven, at 400 degrees, for about one hour or until they are soft. You don't poke or slice them; just put them in whole. It's so easy.
After they are cool the skin peels right off and you can scoop out the seeds.
Set oven to 350 degrees.
Add to blender:
2 cups of cooked butternut squash
2 tbs ghee
1/2 tsp sea salt
1/4 cup honey or agave
1/8 tsp nutmeg
1/8 tsp ginger
2 tsp cinnamon
1 tsp vanilla extract
1 cup coconut milk
Pour into greased dish and bake for 50 minutes or until just set.