Summer squash are usually softer and moister than their cousin, the winter squash. Because of this extra moisture, summer squash can be cooked in a variety of ways. Steaming in a shallow pan of water is one of the best, because you can retain that moisture. The leftover cooking water can then be used if you're puréeing the squash.
½ medium summer squash (such as yellow crookneck, pattipan, or others)
2 cups water
Wash the squash thoroughly. Cut off ends, and cut into ½-inch chunks.
Place into a saucepan with a small amount of water. Steam until tender, about 10 minutes.
Drain the squash pieces and place in a food processor or blender. Purée until mixture is smooth, adding water, breastmilk, or formula as necessary. Or serve as a finger food.
Look Ma, I Ate the Whole Thing!
Summer squash is similar to zucchini because the entire vegetable is edible. Choose a squash with few surface blemishes, scrub it well with a vegetable brush, and you can feed the entire vegetable to babies about 8 months and older. If the squash doesn't purée smoothly enough for your baby, use a vegetable peeler to remove the soft skin next time.