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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Baby Food Recipes: Butternut Squash Puree

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This is one of Layla’s absolute favorite purees! She can eat roasted butternut squash all day long. That’s right – roasted and caramelized butternut squash for your little ones – how delicious does that sound?

It takes a while to make – you have to let the butternut squash roast in the oven for an hour, then you have to peel off the outside and get all the flesh into the blender (this can get messy) and then puree and freeze. So basically: make this in bulk!

Another tip: save yourself the cleanup and use parchment paper on your sheet tray – that way you won’t be scrubbing the caramelized goodness of butternut squash off your sheet tray for days 🙂

Butternut squash is another nutritional powerhouse: rich in Vitamin A, Vitamin C, potassium and fiber – it’s so good for babies (and adults too!)

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Baby Food Recipes: Butternut Squash Puree

Roasted and caramelized butternut squash for your little ones – how delicious does that sound?
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Baby Food
Cuisine: American
Servings: 20 ounces


  • 2 medium sized organic butternut squash
  • 16 oz water divided


  • Preheat oven to 400F
  • Cut squash in half lengthwise, remove seeds.
  • Place squash flesh side down on a sheet tray covered with parchment paper.
  • Pour 8oz water onto the parchment paper.
  • Roast for about an hour until tender. The squash should be bubbling and caramelized.
  • Allow to cool 10-15 minutes until you can hold it without a problem.
  • Peel off the outside skin and put flesh into a blender with 8oz water. Puree until smooth.
  • Pour into ice cube trays, allow to cool, then wrap/cover and freeze.
  • Thaw in the fridge the night before use, or thaw by putting the ice cube in a bowl over a bowl of hot water on the counter to defrost.


Spice up your baby's food! Serve with a pinch of cinnamon, nutmeg, allspice or ginger.
1 ice cube = 1 oz of food
Adapted from BabyLove
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20 responses to “Baby Food Recipes: Butternut Squash Puree”

      • do you still use water? why do you pour water on the parchment paper wouldn’t that make the squash soggy?

      • Hi Jenna! The water actually acts as a steaming/roasting agent in the oven and the butternut squash doesn’t get soggy at all! I do still use water when roasting it this way. Alternatively, if you are ok with your baby having olive oil, then you can roast it with olive oil and puree instead!

  1. Hello. I just made a whole butternut squash & pureed it with the skin on! It was so soft after I cooked it I just diced the whole thing & didn’t even think about the skin. It honestly was so soft! Do you think this is OK? Uhh now I’m mad at myself!

    • Hi! You know what – that’s actually ok! The skin of the butternut squash is technically edible, we just don’t usually eat it because it can be tough. But if the skin ended up being soft after you cooked it then that means it should be easy to digest for your baby! 🙂

  2. Hi Anjali ,I usually pressure cook any veggie or fruit. I came across ur blog today the recipe calling to roast it in oven. No idea about this before. Does it make any diff or any advantage?
    and I also need a recipe for instant Rice/oatmeal/multigrain cereal like the store bought ones (like ready to mix it with breastmilk/formula and feed the baby

    • Hi Sugaathri! You don’t have to roast the veggies – it just brings out a different flavor than steaming since roasting caramelizes the veggies a bit. But totally not necessary. Pressure cooking is ok! For a good cereal recipe, I’d recommend buying oat bran and making it according to the package directions (with water) – and then when you’re ready to serve it you can mix it with breastmilk/formula. Oat bran has the consistency of porridge so its really easy for babies to eat, but it’s packed with nutrition and fiber so it’s super healthy 🙂

  3. Hello Anjali! I see in all your recipies that you say cool the food and then freeze. Why we cant use it just fresh the day that it is made? Thank you

    • Hi Andy! You absolutely can (and should!) use it the day it’s made. But most of these recipes make a LOT of food — for the purpose of bulk prep so you don’t have to make baby food every day. That’s why there are freezing instructions included in the recipe. Let me know if you have any other questions!

      • Yes I have another question if you dont mind. I have no idea where to find that ice cube holder that you use to freeze the food because I live in a place that I dont think we have here like that and we cant order in Amazon so my question might sound silly but is 1 tablespoon of food 1 oz? Thnx again

      • I live in Albania. I can find random ice holder but I was saying that I want something safe for my baby’s food. Thank you

      • Hi Andy, Ah I see. I think any ice cube tray would work then! Ice cubes are generally about 1 tbsp in size. Hope that helps!

  4. When do you start adding spices? So far the fruit and vegetables purées I’ve made have just been the fruit and vegetables and water. Do I add them once I know she is not allergic to the vegetable itself? Thank you!

    • Hi Sara! Yup exactly! What I would do is introduce the fruit or veggie first. Then once you know she isn’t allergic, add a pinch of the spice right before you serve it. If you are making purees in batch and freezing them, you don’t have to add the spice to the puree at that point (although you can do it before freezing the puree) – you can also do it right before you serve it to your daughter. Hope that helps!

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