cut in half butternut squash with a few springs of thyme on top and a small white bowl filed with butternut squash baby food puree
Print Recipe
0 from 0 votes


This homemade Roasted Butternut Squash + Thyme Baby Food Puree is not only full of calcium, folate, vitamin A and fiber but it is also a deliciously smooth way to introduce butternut squash to your baby!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Baby Food
Servings: 25 ounces
Author: Michele Olivier


  • 1 butternut squash
  • 1 tsp fresh thyme roughly chopped


  • Heat oven to 450 degrees F. Line baking sheet with silicon mat or tin foil.
  • 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.
  • Bake for 45 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 thyme and puree, adding water in 1/4 cup increments until you have desired consistency.


Additional Spices: Feel free to sub the thyme for 4 basil leaves, 1 tsp chopped rosemary, 1 tsp ginger powder or 1 big pinch of fresh ginger, 1/2 teaspoon nutmeg or even 1/2 tsp of coriander.
Age: 4 months and up
Yield: 25 ounces
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!