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Butternut Squash Baby Food Recipe Made Simple

Butternut Squash Baby Food Recipe Made Simple

A simple roasted butternut squash purée made with no salt, sugar, or seasoning. Thin it with water, breast milk, or prepared formula for a smooth early-stage baby food.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 about 2 pounds Medium butternut squash
Blending Liquid
  • 1/4-1/2 cup, as needed Water, breast milk, or prepared formula
Optional
  • 1 teaspoon Olive oil for roasting

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Wash the butternut squash, cut it in half lengthwise, and scoop out the seeds and stringy fibers.
  2. Place the squash halves cut-side down on a parchment-lined baking sheet. Add a small amount of water to the pan if desired; olive oil is optional and can be omitted.
  3. Roast for 45 to 60 minutes, or until the flesh is very soft and easily pierced with a fork. Let the squash cool until it is safe to handle.
  4. Scoop the cooked flesh away from the skin and place it in a blender or food processor. Add water, breast milk, or prepared formula 1 tablespoon at a time while blending.
  5. Continue blending until the purée is smooth for an early-stage baby, or leave it slightly thicker and blend less thoroughly for an older baby who is ready for more texture.

Notes

Roasting creates a sweeter flavor and thicker purée than steaming. Refrigerate the purée for up to 3 days, or freeze it in 1- to 2-tablespoon portions for about 2 to 3 months.