Learn how to make Mashed Butternut Squash Baby Food to serve to babies and toddlers (and their parents). Plus, learn how to serve it in a few fun new ways that the kids will love (like in grilled cheese!)
Mashed Butternut Squash
During the fall and winter when butternut squash are more plentiful at the grocery store and from farmer’s markets, we love to eat it in all sorts of ways. One of the ways that I make it is Mashed Butternut Squash, which both of my girls enjoy in its pure, plain form, and then repurpose it in all sorts of ways from an ingredient in tacos, smoothies, grilled cheese, and more.
And yes, Mashed Butternut Squash is perfect for babies, but it’s also a healthy, nutritious, and naturally sweet veggie for toddlers and older kids.
Ingredients in Mashed Butternut Squash
To make this Mashed Butternut Squash, which is roasted in the oven, you simply need butternut squash and a neutral oil like canola or avocado oil. That’s it!
Can I use precut butternut squash in this recipe?
Yes! If you have access to precut butternut squash at your grocery store, that can be a nice shortcut to this recipe. I don’t have access to it regularly, and we usually grow some in our garden, so I tend to make this Mashed Butternut Squash with a whole one. Either way works!
How to Make Mashed Butternut Squash Step-by-Step
Here’s a look at the process for making Mashed Butternut Squash.
- If you’re starting with a whole butternut squash, you’ll need to cut it. Here’s exactly how I cut butternut squash. If you’re using precut, just make sure that the cubes are fairly even. If not, cut them as needed.
- Preheat the oven and line a rimming baking sheet with foil. Place the cut squash onto the prepared sheet and toss with oil. Spread into an even layer.
- Bake until the squash is just starting to turn golden brown and soft when poked with a fork. Remove from the oven.
- Place into a pie plate or bowl and mash with a potato masher or a large fork. Season if desired and serve warm. (Or see the variations below!)
What’s the best way to cook butternut squash?
I love the flavor of roasted butternut squash best since it has a deeper flavor that’s almost caramelized. It adds extra flavor to the squash when it’s mashed, verses boiling it or steaming it, which can be a little bland.
Can I season this Mashed Butternut Squash?
You can serve your mashed butternut squash plain or dress it up a bit with additional seasoning. Try:
- Add a sprinkle of salt.
- Add a sprinkle of salt and cinnamon.
- Stir in a little butter and maple syrup.
- Try a little cumin and salt for a savory take.
How long can I store Mashed Butternut Squash?
You can place this into an airtight container and store in the fridge for 3-5 days. Or in a zip top freezer bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge and warm to serve. You may need to drain off a little liquid if reheating from frozen.
How else can I serve Mashed Butternut Squash to my baby and toddler?
Here are some ideas for how to serve Mashed Butternut Squash to the kids.
- Leave it in cubes and serve it as a simple dinner side dish.
- Spread a layer of mashed butternut squash onto quesadillas, tacos, or in grilled cheese.
- Add a few spoonfuls to a favorite smoothie.
- Blend together with plain yogurt and top with granola.
- Stir a spoonful or two into oatmeal.
- Stir a spoonful or two into mac and cheese.
What’s your favorite way to enjoy Mashed Butternut Squash? I’d love to hear so please leave a comment below!
Mashed Butternut Squash
- 1 butternut squash (or about 4 cups peeled and cubed butternut squash)
- 1 tablespoon canola oil (or avocado oil)
- Salt (optional)
- If you're starting with a whole butternut squash, you'll need to cut it. Here's exactly how I cut butternut squash. If you're using precut, just make sure that the cubes are fairly even. If not, cut them as needed.
- Preheat the oven to 375 degrees F and line a rimming baking sheet with foil. Place the cut squash onto the prepared sheet and toss with oil. Spread into an even layer. Sprinkle with a little salt, if using. (Skip it if making for a baby.)
- Bake for 25-28 minutes until just starting to turn golden brown and are soft when poked with a fork. Remove from the oven.
- Place into a pie plate or bowl, and mash with a potato masher or a large fork. Season if desired and serve warm. (See the variations below!)