- 1/2 butternut squash peeled, deseeded and roughly chopped
- 1 cup cherries fresh or frozen
- 1/2-1 tsp flax seeds
Bring 2 inches of water to a boil in a medium saucepan. Place the butternut squash in a steamer basket over boiling water, cover, and cook for 15 minutes.
Add the cherries and steam for an additional 5 minutes. Let cool slightly. Reserve steamer water.
Add the butternut squash, cherries and flax seeds to blender or food processor and puree for 1-2 minutes or until you have reached your desired consistency, adding in 1/4 cup of reserved steamer water if needed.
Age: 6+ months
Yield: makes roughly 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!