Butternut Squash Baby Food Recipe
Save money with my simple butternut squash baby food recipe that is rich in flavor, vitamins, and minerals. It has a naturally sweet taste your baby will love, and I make it with just butternut squash and a splash of water in just over an hour.
Servings: 20 ounces
Calories: 34kcal
Ingredients
- 2 medium sized organic butternut squash
- 16 oz water divided
Instructions
- 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.
Notes
-
- My #1 Secret Tip for this roasted butternut squash baby puree is using parchment paper when baking the squash. This will prevent the squash from sticking to the baking tray and time scraping burnt bits on the bottom afterwards. I skipped this step once, and regretted it immediately after baking!
- For making the puree: I never bother with a fancy baby food maker. A simple hand blender or food processor works perfectly for me.
-
- For storing: I like using baby freezer containers, covered ice cube trays, or small storage containers. They make freezing and defrosting baby food so much easier. Note: 1 ice cube = 1 ounce = 2 tablespoons of baby food.
-
- For extra nutrition: I stir in a bit of breast milk or baby formula before serving. My little ones always enjoy it this way.
-
- For cooking methods: Besides roasting, I sometimes boil or steam frozen or pre cut squash. It saves me a lot of time since I do not have to peel and chop a whole squash.
-
- For adjusting texture: I add a little water if I need to adjust the texture. That way I can make the puree as smooth as I want.
Nutrition
Calories: 34kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 264mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7973IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 1mg