This homemade Roasted Butternut Squash Baby Food Puree recipe not only contains calcium, folate, fiber, and vitamins A and C, but it is also a deliciously smooth way to introduce butternut squash to your baby! 

Nutritional Information

•  High levels of antioxidants and vitamins A and C, which boosts the immune system and reduces inflammation
• A good source of potassium which helps keep bones healthy and our heartbeat regular
• Contains a protein that may be a potent anticancer agent
• Provides calcium to help strengthen bones and folate to help with brain development

Butternut Squash Puree

Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 25 ounces
Age: 6+ months 

Ingredients

• 1 butternut squash
• 1 tsp fresh thyme or rosemary, roughly chopped
• 1-2 tsp olive oil (optional)
• 1/2-1 cup liquid (water, fresh breast milk, formula, stock or bone broth)

Instructions

1. Preheat: Heat oven to 450 degrees F. Line a baking sheet with a silicone mat, tin foil, or parchment paper.
2. Prep: Cut butternut squash in half, deseed and place flesh side up, skin side down on the baking sheet. Optional – feel free to drizzle the squash with 2 teaspoons of olive oil for some added healthy fat.
3. Roast: Place the baking sheet into the oven and bake for 45-60 minutes or until you can easily prick the squash with a fork.
4. Peel: Let cool until you can handle the squash with your hands. Scrape the flesh off of the skin and place it in a blender or food processor.
5. Add Herbs: Add the thyme or rosemary to the blender.
6. Puree: Turn on the blender or food processor and puree, adding liquid in 1/4 cup increments until you have the desired consistency. I had to add in 3/4 cup of water to my puree shown below.
7. Eat: Serve or freeze for later.

Notes 

Age: 6+ months 

Yield: 25 ounces

Additional Spices: Feel free to sub the thyme or rosemary for 4 chopped basil leaves, 1 tsp chopped cilantro, 1/2 tsp minced fresh ginger, 1/2 teaspoon nutmeg, 1/2 tsp coriander, 1/2 tsp cinnamon or even 1/2 tsp of mind curry powder.

Pre-Cut Butternut Squash: you can easily use pre-cut butternut squash from the grocery store in this recipe. You will follow the instructions above except you will only cook the cubes for 20-25 minutes or until easily pricked with a fork. 

Storage: you can store this puree in an air-tight container in the fridge for up to 4 days or in the freezer for up to 4 months.