Making Butternut Squash puree for a baby or toddler is one of the easiest baby food purees! It’s packed with Vitamin A and C, includes a healthy dose of fiber, and has a naturally sweet taste that little ones enjoy. I’ll share the basic method, plus 5 simple ways to add more flavor!
Butternut Squash Puree
Transforming a whole or precut butternut squash puree into smooth, silky baby food is so easy. You only need two basic ingredients and the whole thing can be made ahead and stored in the fridge or freezer in smaller portions. This is one of my favorite make-ahead baby food purees to share with the little ones!
TIP: You can start with a whole butternut squash or precut cubes from the produce section of your store.
Butternut Squash Baby Food
Butternut squash is a great early food for babies that I like to continue serving to my toddlers since it’s packed with nutrition and it has a mild flavor that kids tend to enjoy. Plus, it’s perfect to serve on its own or to stir into other foods or recipes such as oatmeal, overnight oats, smoothies or muffins.
Ingredients in Butternut Squash Puree
To make this recipe, you just need a butternut squash (or a bag of precut cubes from the store), olive oil, and water. So simple!
How to Make Butternut Squash Puree Step-by-Step
Here’s a look at the simple process involved in making this recipe.
- Start by chopping and roasting your squash by simply tossing it with olive oil and baking it in the oven. (photo 1)
- You can roast the squash in advance, or do it all at the same time. (photo 2)
- Place squash into a blender. (photo 3)
- Blend until smooth, adding water as needed to help the mixture swirl nicely. (photo 4)
TIP: I like to roast my butternut squash before making a puree so that there’s some healthy fats in the mix from the olive oil.
How to Store Butternut Squash Puree
To store in the fridge, simply place squash into small food storage containers for 3-5 days. Stir and warm briefly before serving if desired.
To store in the freezer, I like to portion out into an ice cube tray, freeze, and then once frozen, transfer the cubes into a zip top freezer bag to freeze for up to 3 months. You can then take one or two out at a time and let thaw in the fridge or at room temp before offering to a baby or toddler.
What else can I make with Butternut Squash Puree?
You can serve it as is, or you can use it in Butternut Squash Muffins, in Baby Oatmeal with Butternut Squash, stir it into plain yogurt, spread it on toast, stir it into Marinara Sauce, or use it in quesadillas.
Flavors to Add to Butternut Squash Puree
The basic puree has a nice flavor, but you can also add these flavors to add more interest.
TIP: You could also sweeten a little with apple butter or applesauce.
Tips for Making the Best Butternut Squash Puree
- Roast the squash until soft when poked with a fork.
- Add water slowly to reach the desired smooth consistency.
- Stop and scrape down the sides of the blender as needed.
- Stir in 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon Chinese Five Spice, 1/2 teaspoon cumin, or 1/2 teaspoon Pumpkin Pie Spice if desired to add more flavor.
- Stir in apple butter or applesauce to make a slightly sweeter apple-butternut squash puree. (This is a nice topping for pancakes and waffles!)
- You can serve it as is, or you can use it in Butternut Squash Muffins, in Baby Oatmeal with Butternut Squash, stir it into plain yogurt, spread it on toast, stir it into Marinara Sauce, or use it in quesadillas.
I’d love to hear what your family thinks of this recipe if you try it, so please comment below to share!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
You can make this puree to feed to a baby or toddler, or as a simple side dish for the whole family to share.
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375 degrees F. Remove the peel of the squash with a vegetable peeler or with a knife.
- Cut the “neck”, or the skinnier part of the squash into 1/2-inch rounds and dice.
- Place on a greased foil-lined baking sheet in one even layer and bake for 18-22 minutes or until soft when poked a fork.
- Add to a blender and puree, adding 1/4-1/2 cup water as needed to make a smooth puree.
- Serve or store in an airtight container/s in the fridge for 3-5 days. Or portion into an ice cube tray and freeze, then transfer frozen cubes to a zip top storage bag and freeze for up to 3 months.
Notes
Roast the squash until soft when poked with a fork.
Add water slowly to reach the desired smooth consistency.
Stop and scrape down the sides of the blender as needed.
Stir in 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon Chinese Five Spice, 1/2 teaspoon cumin, or 1/2 teaspoon Pumpkin Pie Spice if desired to add more flavor.
Stir in apple butter or applesauce to make a slightly sweeter apple-butternut squash puree. (This is a nice topping for pancakes and waffles!)
You can serve it as is, or you can use it in Butternut Squash Muffins, in Baby Oatmeal with Butternut Squash, you can stir it into plain yogurt, spread it on toast, stir it into Marinara Sauce, or use it in quesadillas.
Leave a Reply