ROASTED BUTTERNUT SQUASH + THYME PUREE
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
Servings: 25 ounces
- 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!