Butternut Squash Puree for Baby (Roasted)
Roasting brings out butternut squash's natural sweetness. Blended smooth, it's a mild first vegetable that freezes well.
Ingredients
Makes about 3 cups
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Method
- 1
Heat the oven to 400°F (200°C). Halve the squash lengthwise and scoop out the seeds.
- 2
Brush the cut sides with oil and roast cut side down for 40–45 minutes, until very soft.
- 3
Scoop out the flesh and blend with liquid until completely smooth.
- 4
Cool to lukewarm before serving.
Serve it by age
6 months
Offer the smooth purée on a spoon.
7–8 months
Mash with a fork for a thicker texture with soft lumps.
9–12 months
Offer small, soft roasted cubes.
12 months+
Stir into pasta or risotto as a creamy sauce.
health_and_safetyAllergens
The purée has none of the top 9 allergens. The 12 months+ serving with pasta contains wheat, and risotto made with butter or cheese contains milk.
sync_altSwaps
- swap_horizUse pumpkin or sweet potato.
- swap_horizAdd a pinch of cinnamon.
kitchenStorage
Fridge 3 days. Freeze in ice cube trays up to 3 months. For batches you plan to freeze, blend with water or cooking water and stir in breast milk or formula when you serve each portion.
Safety reminders
- No added salt, sugar or honey before 12 months.
- At 6 months, blend until completely smooth with no lumps or skins; move on to thicker, lumpier textures over the next few weeks.
- Stay with your baby and keep them seated upright while eating.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
