Get the recipe: 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!
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
- Preheat: Heat oven to 450 degrees F. Line baking sheet with a silicone mat, tin foil or parchment paper.
- Prep: Cut butternut squash in half, deseed and place flesh side up, skin side down on the baking sheet. Optional - feel free to drizzle the squash with 2 teaspoons of olive oil for some added healthy fat.
- Roast: Place the baking sheet into the oven and bake for 45-60 minutes or until you can easily prick the squash with a fork.
- Peel: 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 Herbs: Add the thyme or rosemary to the blender.
- Puree: 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.
- Eat: Serve or freeze for later.
Notes
Age: 4-6 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.
Did you make this recipe?
Tag @babyfoode on Instagram and hashtag it #babyfoode!