- 1 medium organic butternut squash
- 1/4 tsp fresh thyme minced
Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or silicon mat.
Cut the butternut squash in half and de-seed.
Place the butternut squash on the baking sheet, skin side down. Roast for 40-50 minutes or until the butternut squash is easily pricked with a fork. Let cool.
Scrap the butternut squash out of the skin and place in a blender or food processor. Add in the thyme. Blend on high for 1-2 minutes adding in liquid (water, breast milk, formula or broth) as needed. I had to add in 1 cup of water to the puree above. Butternut squash can be a thick puree so scrape down sides as need until you have the cyclone effect happening in the blender.
Age: from about 4 months and up
Yield: 14 ounces
Time Saver Tip: roast 2 or 3 butternut squashes at the same time. You can either add thyme to all of the puree, or separate them out and add additional spices to the other butternut squashes. Other spices that go well with butternut squash is nutmeg, cloves parsley, rosemary, turmeric or oregano. You can also leave some plain to mix into other purees as baby advances in their eating adventures.
Thyme Tip: you can also use dried thyme by adding it along with a little drizzle of olive oil to the top of the butternut squash before roasting.
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!