The sweet taste of butternut squash is usually an instant hit with babies. You can roast as opposed to steam, especially since it means no peeling! A food processor will make the quickest work of this purée.
Plan on starting your baby with a small serving of just 2 tablespoons. As they start to eat more, increase the serving size to 1/4 cup. This recipe makes 2 1/2 cups so, there is plenty to freeze future meals.
- 1 medium butternut squash
- Once you’ve successfully fed your baby just butternut squash, add in a flavour kick with 3/4 teaspoon of ground cinnamon the next time you make this
- Preheat the oven to 425°F. Trim the squash, cut in half lengthwise, and scrape out the seeds with a spoon.
- Line a rimmed baking sheet with parchment paper. Place the squash halves cut-side down on the baking sheet. Roast until completely tender when pierced with a fork, about 40 minutes. Let cool.
- When the squash is cool enough to handle, remove the skin with your hands. Transfer the flesh to a food processor or a blender. Process until you get the desired consistency for your baby, adding 1/4 cup or more water to the blender (or a little water to the food processor) if needed to help it blend.
Alternante Cooking Method:
Butternut squash also steams beautifully. Peel the squash with a vegetable peeler, halve, scoop out the seeds, and chop.
If you find that your baby doesn’t like a certain purée, don’t give up. Try again in a week or two, or mix it with a purée that you know your baby eats.
Try adding a few simple finger foods to your baby’s try such as Cheerios, cooked beans, or small chunks of soft fruit. Chances are your baby won’t eat much of these foods yet, but eating with their hands is an important skill to begin practicing.
It’s also time to introduce a sippy cup. Serve just a splash of water, breast milk, or formula at each meal.