Butternut Squash Baby Puree
Jump to recipe
Butternut squash makes the most satisfying puree, a beautiful orange with a very smooth consistency. Hanky Pank loves the sweet, nutty flavor. Plus, it’s super easy to make, I can just put it in the oven and spend time with my baby!
Butternut squash also make quite a bit of puree for baby. A medium squash makes about 32 ounces. I typically freeze half and use the other half in a different recipe. But depending on how much your baby loves butternut squash, you might just freeze it all!
Notes
Store for 3 days in refrigerator or 3 months in freezer
Ideal Age is 4+ Months
Ingredients
- 1 butternut squash
- 1/4 teaspoon ground cloves, optional
- 1/2 cup water
Instructions
- Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Place cut-side down in a baking dish. Bake until tender, about 45 minutes. Allow squash to cool.
- Scoop out flesh and transfer to food processor or blender. Add water and puree until smooth, about 2 minutes. If needed, add 2 tablespoons of water and puree for an additional minute to reach desired consistency.