Butternut Squash Puree
Introduce your baby to the gentle sweetness of butternut squash with this easy-to-make puree. Roasted to perfection, it promises a smooth and nutritious start to their vegetable journey.
Prep time: 10 minutesCook time: 50 minutesServes: 4
Ingredients
1 medium butternut squash (about 2 lbs)
1 tbsp olive oil
1/4 cup water
Instructions
1. Preheat your oven to 400°F.
2. Cut the butternut squash in half lengthwise and remove the seeds.
3. Brush the flesh with olive oil and place the halves face down on a baking sheet lined with parchment paper.
4. Roast in the oven for 45-50 minutes, or until the squash is tender when pierced with a fork.
5. Allow the squash to cool slightly, then scoop out the flesh into a blender.
6. Add 1/4 cup of water and blend until smooth. Adjust water amount for desired consistency.
7. Let the puree cool before serving to your baby.
Storage
Store the puree in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Reheating
Reheat gently in a saucepan over low heat, stirring constantly, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
