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butternut squash puree in a white bowl on top of a blue napkin.
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5 from 6 votes

Butternut Squash Baby Food

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!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Baby Food
Servings: 25 ounces
Author: Michele Olivier

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.

Video

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.