Butternut Squash Puree
Butternut squash puree is a good first food for babies starting solids, it is also a lovely side dish for family meals.
Why This Recipe Works
- An easy recipe
- Butternut Squash is naturally low in sodium and a good source of Vitamin A, Vitamin C and a source of Vitamin E.
- Perfect for young and old
Ingredients you will need
To make my Butternut Puree for babies you will need:
- butternut pumpkin/squash
- water
- (Optional) A pinch of cinnamon and a pinch of nutmeg add a lovely flavour.
- If you are making my butternut squash puree as a side for a family meal you will also need butter.
Ingredients Notes & Substitutions
- Choose a good butternut squash: Look for a firm butternut squash that is evenly beige in colour, its stalk stump should be in place (a squash with it's stalk in place will last longer)
- This recipe will work just as well with pumpkin.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Butternut Puree, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Remove the skin/peel and the seeds from the butternut, and cut into cubes.
Step one: Place the cubed butternut in a saucepan with water.
Step two: Cover, with a lid, bring to a boil, then reduce to a simmer for 10 minutes until the butternut is tender.
Step three: Drain, reserving the liquid.
Step four: Blend your butternut (with spices) if you are using it until a smooth texture is achieved, add liquid as needed to reach a velvety smooth consistency. You can use either a blender or a food processor for this step. If you are making this for your baby stop at this step.
Step five: If you are adding butter add cubed butter to the smooth puree and blend until it is well mixed.
Step six: Taste and salt as needed for a family meal.
Enjoy!
Top Tips
Here is how you can make this Butternut Puree perfectly every time!
- For a richer flavor you can roast the butternut squash on a baking sheet in the oven until tender, instead of cooking it with water on the stovetop.
- Freeze portions of your butternut purée in ice cube trays or baby food trays.
FAQs
500 grams or 1 pound of butternut squash flesh will yield approximately 1 cup of puree.
Store your butternut squash puree in a clean airtight container or jar in the refrigerator for up to 4 days, or freeze for up to four months.
Butternut Squash Puree
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Ingredients
- ½ butternut 500 grams
- 1 cup water
Optional
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 50 grams butter
Instructions
- Remove the skin and the seeds from the butternut, and cut into cubes.
- Place the cubed butternut in a saucepan with water.
- Cover, with a lid, bring to a boil, then reduce to a simmer for 10 minutes until the butternut is tender.
- Drain, reserving the liquid.
- Blend your butternut (with spices) if you are using it until a smooth texture is achieved, add liquid as needed to reach a velvety smooth consistency. You can use either a blender or a food processor for this step. If you are making this for your baby stop at this step.
- If you are adding butter add cubed butter to the smooth puree and blend until it is well mixed.
- Taste and salt as needed for a family meal.
Notes
- Yield: 1 cup of butternut squash purée
- For a richer flavor you can roast the butternut squash on a baking sheet in the oven until tender, instead of cooking it with water on the stovetop.
- This recipe will work just as well with pumpkin.
- Freeze portions of your butternut purée in ice cube trays or baby food trays.
- Choose a good butternut squash: Look for a firm butternut squash that is evenly beige in colour, and its stalk stump should be in place (a squash with its stalk in place will last longer)
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.