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.
This was both of my kids’ absolute favorite purees when we first started them on solid foods! Roasted butternut squash is the perfect food for growing babies that’s rich in vitamins A, B , and C, potassium, magnesium, and fiber.
It takes a while to make, but it’s totally worth it! I used to bake 2 medium butternut squash to have enough puree to last a week or so. It’s the first step before moving them onto butternut squash bisque or butternut squash ravioli.
This roasted butternut squash puree is perfect for growing babies! No salt, no spices, no sugars, just natural nutrition from pureed butternut squash that can easily be frozen and reheated any time of the day to feed your hungry baby. Preparing this puree has saved me countless times when I needed a can of baby food fast. It’s a practical way for moms to make something delicious for their little ones while saving time and money going to the store to buy expensive baby food cans every week.
It was such a lifesaver having this recipe on hand, and one that I prepared every week while doing other things around the house, since the oven does most of the work. All you need to do is cut the butternut squash in half, pop it on a baking sheet with parchment paper, and bake it for an hour. Once it’s done, simply remove the flesh and throw it into a blender with a splash of water until it’s smooth and creamy. It’s so tasty and packed with nutrients, your baby will love it. Trust me, I raised 2 kids on this stuff!
I’ve even used leftovers as a base for soups, it’s that delicious and nutritious! What I love most is that I know exactly what goes into this puree. 100% butternut squash and a whole lot of healthy nutrients that growing babies need. Plus, it’s way cheaper than grocery store baby food, and let’s be honest, when something is this easy to make, it’s a no-brainer for any mom!
🥘 Ingredients
What I love the most is that I only need butternut squash to make this healthy baby food. Yes, that’s right!
Butternut Squash: When preparing homemade baby food, I like to create a lot so that I can freeze it, and use throughout the month. I recommend using 2 medium butternut squashes. It will yield about 20 servings for baby. You can also use any winter squash for this recipe to change things up.
Water: In order to get a smooth puree, you’ll need to add water to thin out the butternut squash. I used approximately 16 ounces of water.
🔪 How To Make
It’s so simple to make butternut squash baby puree that you’ll wonder why you haven’t done it sooner!
Preheat oven and prep butternut squash: The first thing I do is preheat my oven to 400° Fahrenheit, then cut the squash in half lengthwise, remove the seeds, and place the squash flesh side down on a baking sheet covered with parchment paper.
Roast Butternut Squash: I pour 8oz water onto the parchment paper and bake in the preheated oven for about an hour until tender. The squash should be bubbling and caramelized.
Puree Butternut Squash: Once baked, I let it cool for 10-15 minutes so that I can hold it to remove the thick skin. Then, place the tender squash flesh into a blender with 8oz of water and puree until smooth.
Prep for Freezer: I recommend pouring the puree into ice cube trays and then wrapping/covering with plastic and freezing. Let it cool completely before freezing.
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!
Other Tips To Keep In Mind:
- 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 or small storage containers. They make freezing and defrosting baby food so much easier.
- 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.
📖 Variations
The great thing with baby purees is that they can be packed with nutrients from other fruits and veggies. Here are some of the variations I used to try:
Add Fresh Herbs: To give the squash a herby flavor, I used to blend the squash with fresh herbs, such as fresh thyme or rosemary.
Add Spices: Another delicious way to add more flavor to the homemade baby food is to blend the squash with a touch of cinnamon or nutmeg. These warm spices bring out the natural sweetness of butternut squash.
Add other veggies: Although my kids never got bored of eating this delicious butternut squash puree, I sometimes mixed up the flavors with cooked carrots, spinach, bell pepper, or zucchini.
🍽 Serving Suggestions
If you’re looking to give your little one something extra with their meal, I have some easy purees for you to try that they will absolutely love.
Pairing options: My kids were huge fans of butternut squash puree paired with a few spoons of this homemade avocado puree for babies. And if you want to experiment with some Indian flavors, this easy lentils for babies recipe is full of healthy and nutritious ingredients such as rice, lentils, veggies, and warm spices.
Dessert options: I used to make these homemade baby teething biscuits for my firstborn. They’re so easy to make in less than 30 minutes and contain 4 wholesome ingredients. Another favorite baby’s love is homemade prune puree.
🧊 Storage Directions
Refrigeration: I let the puree cool, then transfer it to baby airtight containers, and chill them for 3-4 days.
Freezing: Once the puree has cooled, I pour the puree into ice cube trays / baby food trays, cover them with plastic wrap so they are airtight, and freeze them for up to 4 months.
Reheating: I let the cubes thaw in the fridge overnight before I intend to warm them up, or I put the small cubes in a bowl over a bowl of hot water on the counter to defrost. You can also defrost them in the microwave on the defrost setting. It’s important to warm the puree to body temperature so it’s not too hot for the baby.
❓Recipe FAQs
In my experience, no! Any food that is high in fiber and low in starch needs to be consumed with enough water in order to prevent constipation. This butternut squash is high in fiber, and for some babies, this can cause constipation if they’re not drinking enough water with their meals. However, if you provide your baby a balanced diet that includes other foods that relieve constipation, such as pears or prunes, your child should not have a problem with constipation caused by butternut squash.
As a rule of thumb, babies can start eating purees like this butternut squash as early as 4 months, although solids are typically recommended around the age of 6 months of age. Mine started eating this puree and others at 4 months, and it is an excellent option for a baby’s first foods because it is easy for babies to digest, and it doesn’t contain common allergens.
No, you do not need to peel the squash before roasting. I find it is much easier to peel the skin off the flesh after it has been roasted. Just be sure to remove all skin before you puree, as the skin is very tough and not suitable for a baby.
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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
Shop Ingredients on Jupiter- 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 or small storage containers. They make freezing and defrosting baby food so much easier.
- 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.
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