I usually buy avocado that is dark green and bumpy. You know they are ripe if they have a little give to them when you press on the skin. Too much give - and they are too ripe. I prefer the darker ones, for no particular reason :-)
Slice them in half - long ways. These happened to be beautiful avocado - this is what the inside should look like. Remove the seeds - obviously.
Scoop out all the inside - make sure to scrape the skin - Yum!
I try to buy squash that is pretty skinny on the top and large at the bottom - it should feel heavy.
Slice in half lengthwise - scoop out the seeds.
Place face down on a baking sheet and add about an inch or a little less water to the pan. Bake at 350 for about 30-45 minutes. You will know when it is done. The inside will be soft and the tops will be brown. After they are done, scoop out the inside - no skin. It makes a lot of squash! Like the avocado, I now just mash with a fork, but it can easily be pureed. Squash has a lot of liquid in it, but you may need to adjust the consistency - use the water you cooked it in if you need too!
I do the same thing with squash - it freezes great. This lasts Logan for several weeks. I added cinnamon on her squash - she loves it.
I hope this helped some of you that make be interested in making your own baby food. It really is fun, and by doing this, I know exactly what my daughter is eating - and I like that! And the other great thing, Logan loves all of her homemade food.