This organic Butternut Squash + Cilantro Baby Food Puree recipe is a great first food for baby! A homemade puree that is creamy, smooth and naturally sweet with a hint of earthiness from the thyme. Great baby food for 4 months and up – stage 1 baby food.

graphic for post - text reads butternut squash thyme baby food puree - homemade - healthy - organic. Image is of a small clear jar with a smooth butternut squash puree inside.

REASONS TO LOVE THIS ORGANIC BUTTERNUT SQUASH + THYME BABY FOOD RECIPE:

  • easy to make – 2-ingredients
  • healthy – full of nutrients for growing baby
  • delicious 
  • baby food for 4 months and up – stage 1 baby food
  • great with your favorite homemade baby cereal
  • freezer-friendly
  • smooth and creamy
  • organic puree on a budget

How to make this organic butternut squash + thyme baby food recipe:

  • roast butternut squash in the oven for 40-55 minutes
  • transfer cooked butternut squash to a blender and add in fresh thyme
  • blend with a liquid until smooth
  • serve or freeze

Time Saving Tip:

Roast 2 or 3 butternut squashes at the same time. You can either add thyme to all of the puree, or separate them out and add additional spices to the other butternut squashes. Other spices that go well with butternut squash is nutmeg, cloves parsley, rosemary, turmeric or oregano. You can also leave some plain to mix into other purees as baby advances in their eating adventures.

  • cut butternut squash on a white background with a twig of thyme laying on top of it
  • butternut squash but in half on top of a baking sheet sitting on a white background
  • overhead shot of a blender with the cooked butternut squash and thyme inside.

MORE ORGANIC BABY FOOD RECIPES YOU’LL LOVE –

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Get the recipe: Roasted Butternut Squash + Thyme Baby Food Puree

5 stars (1 rating)
Yield: 14 ounces
Author: Michele Olivier
Course: Main Course
Cuisine: Baby Food
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Ingredients 

  • 1 medium organic butternut squash
  • 1/4 tsp fresh thyme minced

Instructions 

  • Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or silicon mat.
  • Cut the butternut squash in half and de-seed.
  • Place the butternut squash on the baking sheet, skin side down. Roast for 40-50 minutes or until the butternut squash is easily pricked with a fork. Let cool.
  • Scrap the butternut squash out of the skin and place in a blender or food processor. Add in the thyme. Blend on high for 1-2 minutes adding in liquid (water, breast milk, formula or broth) as needed. I had to add in 1 cup of water to the puree above. Butternut squash can be a thick puree so scrape down sides as need until you have the cyclone effect happening in the blender.

Notes

Age: from about 4 months and up
Yield: 14 ounces
Time Saver Tip: roast 2 or 3 butternut squashes at the same time. You can either add thyme to all of the puree, or separate them out and add additional spices to the other butternut squashes. Other spices that go well with butternut squash is nutmeg, cloves parsley, rosemary, turmeric or oregano. You can also leave some plain to mix into other purees as baby advances in their eating adventures.
Thyme Tip: you can also use dried thyme by adding it along with a little drizzle of olive oil to the top of the butternut squash before roasting.
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!
 

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NEW TO MAKING PUREES? 

THEN CHECK OF MY GUIDE ON WHICH KITCHEN TOOLS YOU ACTUALLY ARE GOING TO NEED TO MAKE THE CREAMIEST AND SMOOTHEST BABY PUREES. HINT, IT’S NOT MANY!

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