- 1 medium butternut squash
- 1/2 tablespoon cilantro finely chopped
- 1/2 cup water, broth, breast milk or formula
Preheat oven to 375 degree F.
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.
Age: from about 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!
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.