This homemade Roasted Butternut Squash Baby Food Puree recipe is not only contains calcium, folate, vitamins A and C and fiber but it is also a deliciously smooth way to introduce butternut squash to your baby! Great baby food for 4 months and up – stage 1 baby food!
Medically reviewed by Jamie Johnson, Registered Dietitian Nutritionist (RDN)
Butternut Squash Baby Food
This butternut squash puree is a super simple recipe that involves roughly 5 minutes of hands-on time 🖐!
The rest of the time, we let the oven do all the hard work. Cuz why would we work harder 💪 when we can work smarter 🙋♀️!
Butternut squash contains of calcium, folate, vitamins A and C and fiber and is considered one of the very best first foods for baby!
First time making homemade baby food? Then, I would suggest that you start by reading my very in-depth Guide on how to Make Homemade Baby Food – which goes over all the important information such as the best cooking tools to have on hand, safe storage, how to know when baby is ready for solids, how to introduce purees, the best first foods for baby, and more! You can also check out my best-selling cookbook for even more information and recipes!
REASONS TO LOVE BUTTERNUT SQUASH PUREE
- creamy and smooth
- great for 4+ months
- stage one baby food
- healthy – full of essential nutrients for baby
- easy to make – 5 minutes of hands-on time
- baby loves the sweet and earthy taste
HEALTH BENEFITS OF BUTTERNUT SQUASH
- High levels of antioxidants and vitamins A and C, which boosts the immune system and reduces inflammation
- A good source of potassium which helps keep bones healthy.
- Contains a protein that may be a potent anticancer agent.
- Provides calcium to help strengthen bones and folate to help with brain development.
- Butternut Squash: any easy to find and inexpensive squash that makes for a nutrient-dense food for baby! When selecting butternut squash, look for a firm squash that has a solid beige color skin without bruising or damage marks. The insides will range from bright yellow to burnt orange, so don’t be alarmed if yours is somewhere in that color range.
- Thyme or Rosemary: we are kicking up the flavor profile with a fun and fresh herb – thyme or rosemary. Either of these herbs will calm down the earthiness of the squash and ramp up the freshness and citrus aspect. You can’t go wrong with either herb. But you can always skip adding in herbs and spices to your baby food if you prefer (see more below).
- Heat Oven: preheat oven and line a baking sheet.
- Prep Squash: cut the butternut squash in half and scoop out the seeds. Place on the baking sheet (flesh side down) and brush with olive oil (optional).
- Bake: place the baking sheet in the oven and bake until easily pricked with a fork.
- Scrape: let cool and then scrape off the skin until you have just the butternut squash left. Add to blender or food processor.
- Add Herbs: add in a pinch of thyme or rosemary to the butternut squash.
- Puree: turn on the blender and puree until smooth, adding in liquids if needed.
- Serve or freeze for another meal.
OTHER COOKING METHODS
While I love the earthly caramel flavor of roasted butternut squash, there are several different ways you can cook butternut squash for baby food.
Peel and roughly chop a butternut squash before placing the cubes into a steamer basket over 2 inches of boiling water for 10-15 minutes, or tender when pricked with a fork. Puree in a blender as directed below.
Place 1 peeled and roughly chopped butternut squash into a medium saucepan, add enough water to cover the butternut squash and bring to a boil. Reduce to simmer and cook for 7-10 minutes or when tender with pricked with a fork. Puree in a blender as directed below. Boiling the butternut squash does decrease the nutritional value of puree since a lot of the nutrients are thrown out with the water after cooking.
Tip Saving Tip: Steaming or boiling butternut squash are both great methods to use if you are using prepared or frozen butternut squash. I have found both peeled and cubed fresh or frozen butternut squash in my grocery store, which are both great options if you are short on time.
In this recipe, we are adding in a pinch of chopped rosemary, but feel free to use the following spices instead – basil, cilantro, ginger, nutmeg, coriander, mint, cinnamon or mild curry powder (see quantity recommendations in the recipe card).
Tip on Spices: I always added in spices to my baby food purees, but you can add or leave out spices in all of your baby food. You do you! Either way, this puree will taste amazing.
HOW TO STORE BUTTERNUT SQUASH BABY FOOD
You can store in an airtight container in the fridge for 3-4 days.
This puree can be frozen for up to 4 months.
- Spoon puree into a freezer storage container (this is my favorite freezer storage container) – do not overfill.
- Place the lid on the storage container or cover with a piece of saran wrap and label with date and recipe name.
- Place the tray into the freezer and let freeze completely – preferably overnight.
- Pop out the baby food cubes and place in a zip-lock baggie or stasher bag – don’t forget to re-label the baggie or stager bag for future reference.
Need more information on how to store your baby foods – head over to my Best Baby Food Storage Containers – Plus 6 Tips on Freezing and Thawing post!
Label Tip: Don’t forget to label your purees before you place them in the fridge or freezer with the name of the puree and the date you made it. Take it from me, you will completely forget when and what is in your freezer by the end of the week.
When can baby eat butternut squash?
Baby can have butternut squash as one of their first foods. When a baby can start on solids is determined by their own rate of development, which generally comes between 4-6 months of age. Some of the developmental milestones babies need to reach in order to start solids include: if baby has solid control of their head and neck, if baby has doubled in weight, and if baby is reaching for or opening their mouth when you eat (see my guide here). Before you start baby on purees, you should consult with your pediatrician to make sure your child is developmentally ready.
GREAT BUTTERNUT SQUASH COMBINATION PUREES
While Butternut Squash puree is great by itself, it’s also super easy to mix and match with other nutrient-dense baby food purees. Give these fun flavor combos a try!
- Quinoa Baby Cereal
- Sweet Potato
- Soften Tofu
- Baking Sheet
- Blender or Food Processor
- Freezer Tray
- Storage Containers for Fridge
- Stasher Bag
- Reusable Pouch
- White Spoon
DID YOU MAKE THIS BUTTERNUT SQUASH PUREE?
I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A ⭐️ RATING BELOW 👇
Butternut Squash Baby Food
- 1 butternut squash
- 1 tsp fresh thyme or rosemary, roughly chopped
- 1-2 tsp olive oil (optional)
- 1/2-1 cup liquid (water, fresh breast milk, formula, stock or bone broth)
- Heat oven to 450 degrees F. Line baking sheet with a silicone mat, tin foil or parchment paper.
- Cut butternut squash in half, deseed and place flesh side up, skin side down. Optional – Feel free to drizzle the squash with 2 teaspoons of olive oil for some added healthy fat.
- Place the baking sheet into the oven and bake for 45-60 minutes or until you can easily prick the squash with a fork.
- Let cool until you can handle the squash with your hands. Scrape the flesh off of the skin and place in a blender or food processor.
- Add the thyme or rosemary to the butternut squash.
- Turn on the blender or food processor and puree, adding liquid in 1/4 cup increments until you have the desired consistency. I had to add in 3/4 cup of water to my puree shown below.
- Serve or freeze for later.