Cut the butternut squash in half, deseed and place on baking sheet, skin side down.
Roast in oven for 35-45 minutes or until tender and can be pricked with a fork.
Let cool slightly.
Scoop the flesh away from the skin and discard the skin. Transfer the flesh into a blender or food processor. Add the cilantro and puree for 1-2 minutes or until smooth, adding liquid in 1/4 cup increments until you reach your desired consistency.
Notes
Age: from about 4 months and upYield: 25 ouncesStorage: 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!Super Tip: If you are looking to add some extra healthy fat to baby’s diet, drizzle the butternut squash with extra virgin olive oil before roasting. Olive oil is a healthy fat that is full of omega 3 and omega 6 that helps baby absorb vitamin D which is important for bone growth and strengthening.