Butternut Squash Baby Puree

Butternut Squash Baby Puree

Butternut Squash Baby Puree

Butternut squash baby puree is nice and smooth puree for baby and can be frozen in ice cube trays for up to eight weeks!  Double or triple this recipe to have squash purees for baby that can be combined with your other frozen purees for a well-balanced meal.

The best time to purchase butternut squash is in the fall when they are in abundantly in season and on sale!

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Butternut Squash Baby Puree
For more baby food recipes, check out my book, "201 Organic Baby Purees" available at Amazon.com and Barnesandnoble.com.
Butternut Squash Baby Puree
Course Baby Purees
Prep Time 15 minutes
Cook Time 50 minutes
Servings
Ingredients
Course Baby Purees
Prep Time 15 minutes
Cook Time 50 minutes
Servings
Ingredients
Butternut Squash Baby Puree
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut winter butternut squash (without peeling) in half and scoop out seeds. Place squash face down on baking sheet.
  3. Bake for 40-50 minutes or until the "skin" puckers and halves feel soft. Scoop the baked squash out of the peel and place the squash in a blender or food processor.
  4. Press the 'puree' or 'blend' function and add water, a little bit at a time, until the puree is smooth. Add less water to achieve a chunkier texture.
  5. Serve immediately. Spoon remaining puree into ice cube trays and freeze for up to eight weeks.
Recipe Notes

For additional baby purees, check out my book "201 Organic Baby Purees" for hundreds of baby food recipes and all the information you need to get started with making baby purees at home!

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