This homemade Roasted Butternut Squash Baby Food Puree recipe not only contains calcium, folate, fiber, and vitamins A and C, but it is also a deliciously smooth way to introduce butternut squash to your baby! It’s a great stage 1 baby food for 4 months and up!

Graphic for Post - butternut squash baby puree - 4+ months - homework - stage 1. Image is a small bowl of pureed butternut squash for baby with chunks of butternut squash and rosemary next to it.

Medically reviewed by Jamie Johnson, Registered Dietitian Nutritionist (RDN)

Butternut Squash Baby Food

This butternut squash puree is a quick and simple recipe that involves roughly 5 minutes of hands-on time! 🖐

We’ll let the oven do all the hard work for the rest of the prep time. Cuz why should we work harder 💪 when we can work smarter? 🙋‍♀️

Butternut squash contains calcium, folate, fiber, and vitamins A and C and is considered one of the very best first foods for baby.

Is it your first time making homemade baby food? Then I suggest you start this journey by reading my in-depth Guide on How to Make Homemade Baby Food. The detailed guide goes over all the important information such as the best cooking tools to have on handsafe storagehow to know when baby is ready for solidshow to introduce pureesthe 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 4-6+ months
  • stage one baby food
  • healthy — full of essential nutrients for your baby
  • easy to make — requires only 5 minutes of hands-on time
  • babies will love the sweet and earthy taste
  • homemade
  • freezer-friendly 
  • budget-friendly
A butternut squash cut in half sitting on a cutting board.

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 that 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

INGREDIENTS

  • Butternut Squash: This is an easy-to-find, inexpensive, and nutritious food for your 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 tone down the earthiness of the squash and ramp up its freshness and citrus aspect. You can’t go wrong with either. But you can always skip adding herbs and spices to your baby food if you prefer (see more below).

STEP-BY-STEP INSTRUCTIONS

  1. Heat Oven: Preheat the oven and line a baking sheet.
  2. Prep Squash: Cut the butternut squash in half and scoop out the seeds. Place them on the baking sheet with the flesh side down, and brush with olive oil (optional).
  3. Bake: Place the baking sheet in the oven and bake until easily pricked with a fork.
  4. Scrape:  Let it cool, and then scrape off the skin until you only have the butternut squash left. Add to the blender or food processor.
  5. Add Herbs: Add in a pinch of thyme or rosemary to the butternut squash.
  6. Puree: Turn on the blender and puree until smooth, adding liquids if needed.
  7. Serve or freeze for another meal.

OTHER COOKING METHODS

While I love the earthly, caramel flavor of roasted butternut squash, there are several ways you can cook butternut squash for baby food. 

STEAMING

Peel and roughly chop 1 butternut squash. Place the cubes into a steamer basket over 2 inches of boiling water for 10-15 minutes or until tender when pricked with a fork. Puree in a blender as directed below. 

BOILING 

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 until tender when pricked with a fork. Puree in a blender as directed below. Note that boiling the butternut squash decreases the nutritional value of the puree since a lot of the nutrients are thrown out with the water after cooking. 

Saving Tip: Steaming or boiling butternut squash are 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 viable options if you are short on time.

Small bowl of butternut squash puree along with a blue napkin and white baby spoon with a hand holding the bowl.

ADDING SPICES

We are adding a pinch of chopped rosemary to this recipe, 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 add spices or herbs to my baby food purees, but you can choose to leave them out in all of your baby food. You do you! Either way, this puree will surely taste amazing. 

Stasher bag filled with frozen pumpkin puree for baby.

HOW TO STORE BUTTERNUT SQUASH BABY FOOD

REFRIGERATOR

You can store this puree in an airtight container in the fridge for 3-4 days. 

FREEZER 

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 the date and recipe name. 
  • Place the tray into the freezer and let it freeze completely — preferably overnight. 
  • Pop-out the baby food cubes and place them in a ziplock baggie or stasher bag. Don’t forget to relabel 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; by the end of the week, you will completely forget what is in your freezer and how long it’s been there… because you know… mommy brain. 😉

When can baby eat butternut squash?

Babies 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 your baby has solid control of their head and neck, if your baby has doubled in weight, and if your baby is reaching for or opening their mouth when you eat (see my guide here). Before you start your baby on purees, you should consult with your pediatrician to make sure your child is developmentally ready.

Spread of a small bowl of butternut squash puree along with chunks of butternut squash, rosemary and a white baby spoon.

GREAT BUTTERNUT SQUASH COMBINATION PUREES

While this butternut squash puree is tasty by itself, it’s also super easy to mix and match with other nutrient-dense baby food purees. So give these fun flavor combos a try!

Spread of a small bowl of butternut squash puree along with chunks of butternut squash, rosemary and a white baby spoon.

TOOLS NEEDED

DID YOU MAKE THIS BUTTERNUT SQUASH PUREE?
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butternut squash puree in a white bowl on top of a blue napkin.

Get the recipe: Butternut Squash Baby Food

5 stars (9 ratings)
This homemade Roasted Butternut Squash Baby Food Puree 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!

Ingredients 

  • 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)

Instructions 

  • 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.
    A butternut squash cut in half and deseeded.
  • Place the baking sheet into the oven and bake for 45-60 minutes or until you can easily prick the squash with a fork.
    Roasted butternut squash laying on a baking sheet.
  • 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.
    Chunks of roasted butternut squash with the skin off on a baking sheet.
  • Add the thyme or rosemary to the butternut squash.
    Blender with roasted butternut squash with rosemary inside.
  • 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.
    Blender with pureed butternut squash inside ready for baby.
  • Serve or freeze for later.
    Small bowl of butternut squash puree along with a blue napkin and white baby spoon with a hand holding the bowl.

Notes

Age: 4 months and up
Yield: 25 ounces
Additional Spices: Feel free to sub the thyme or rosemary for 4 chopped basil leaves, 1 tsp chopped cilantro, 1/2 tsp minced fresh ginger, 1/2 teaspoon nutmeg, 1/2 tsp coriander, 1/2 tsp cinnamon or even 1/2 tsp of mind curry powder.
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months.
 

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Spread of a small bowl of butternut squash puree along with chunks of butternut squash, rosemary and a white baby spoon.