½ Butternut squash
3 cups chicken stock
¾ cup Arborio rice
Dash of pepper

Cut one butternut squash in half. Brush flesh side lightly with olive oil. Place the butternut squash, flesh side down, in a glass baking dish. Bake at 400 degrees for 45 minutes.

Meanwhile in a pot, bring chicken stock to a boil and stir in the rice. Add pepper and let simmer until rice is cooked through, about 30 minutes.

Scrap butternut squash from skin and add to the rice until creamy. For extra creaminess you can always add boiled chicken stock little by little until the right consistency is met.

For young babies it helps to pulse the mixture a few times in a food processor. Older babies can handle the rice better.