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+ servings
A clear jar filled wit a creamy yellow squash baby food puree. The jar is sitting on a white plate on a white wooden surface.


5 stars (3 ratings)


  • 2 medium yellow squash cut into 1/2″ half moons
  • 2 tsp olive oil extra virgin
  • 1/4 tsp fresh cilantro finely chopped
  • 1/4 cup liquid water, breast milk or stock


  • Heat oven to 400 Degree. Line baking sheet with parchment paper.
  • Place the cut squash onto the baking sheet and bursh with olive oil. Bake for 10 minutes, flip the squash and bake for another 10 minutes. Let cool slightly.
  • Place the squash and cilantro a blender or food processor and puree on high for 1-2 minutes, adding the liquid in if needed.


Age: 4 months and up
Yield: roughly 15 ounces
Additional Spices: Feel free to use the following spices instead of the curry – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 1/2 tsp of chopped fresh thyme, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger or 1/2 tsp ginger powder.
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!

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