Butternut Squash Puree

🕒 Prep: 10 min
🔥 Cook: 50 min
🍽 Serves: 4
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This Butternut Squash Puree is a simple, wholesome dish perfect for the fall season. It's a delightful way to introduce your little one to the flavors of autumn or add a nutritious side to your meals. Ready to whip up something cozy and comforting?

Ingredients for Butternut Squash Puree

Butternut squash is the star here, bringing a naturally sweet and nutty flavor that's perfect for purees. It's full of vitamins A and C, making it not just tasty but also nutritious. A touch of olive oil helps with roasting, adding a subtle richness and aiding in the absorption of fat-soluble vitamins. Finally, a little water is used to achieve the right consistency when blending the squash into a smooth puree.

Tips & Tricks

  • For extra flavor, add a pinch of cinnamon or nutmeg before blending.
  • If you don't have a blender, a food processor or even a potato masher can work in a pinch.
  • Freeze portions in an ice cube tray for easy, single-serving sizes.
  • Avoid using too much water at first; you can always add more if needed.

Serving Suggestions

This puree is not just for babies! Serve it as a side dish with roasted chicken or pork for a complete meal. You can also mix it with a bit of cream and serve as a soup starter. For a fun twist, add a dollop of puree to oatmeal or yogurt for breakfast.

Frequently Asked Questions

Can I use a different type of squash?
Yes, acorn squash or pumpkin can be used, but flavors will vary slightly.
How long can I store the puree?
In the fridge, it lasts about 3 days. In the freezer, it can last up to 3 months.
Is this recipe suitable for toddlers?
Absolutely! It's a great way to add vegetables to their diet.

Butternut Squash Puree Recipe Walkthrough

Start by preheating your oven to 400°F. This ensures your squash roasts evenly and develops a nice, tender texture. Next, grab that butternut squash and cut it in half lengthwise. Don't worry if it's a bit tough; a sharp knife and a steady hand will do the trick. Once halved, use a spoon to scoop out the seeds and stringy bits in the center.

Brush the cut sides of the squash with olive oil. This helps with caramelization, bringing out the squash’s natural sweetness. Place the halves face down on a baking sheet lined with parchment paper. Roasting them face down traps the steam, ensuring even cooking.

Pop the sheet into your preheated oven and let the squash roast for about 45 to 50 minutes. You'll know it's ready when a fork easily pierces through the flesh. Once done, take it out and let it cool a bit. This makes it easier to handle and safer for blending.

After cooling, scoop the tender flesh into a blender. Add 1/4 cup of water to help it blend smoothly. Blend until you achieve a creamy, lump-free puree. If it's too thick for your liking, feel free to add water a tablespoon at a time until it's just right. Let it cool before serving to your baby, ensuring it's the right temperature for those tiny taste buds.

Why You'll Love This Recipe

  • Easy to prepare with just three ingredients.
  • Perfect for introducing babies to solid foods.
  • Seasonally fresh and packed with nutrients.
  • Versatile enough to be a side dish or a base for other recipes.

Ingredients

1 medium butternut squash (about 2 lbs)
1 tbsp olive oil
1/4 cup water

Step-by-step 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.

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