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+ servings
small white saucepan sitting on top of a white tablecloth, inside is a thick butternut squash baby puree with a sprinkle of chopped cilantro on top.

Get the recipe: Butternut Squash + Cilantro Baby Food Puree

5 stars (1 rating)


  • 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.

Did you make this recipe?

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