Steak & Butternut Squash Baby Puree
Thinking of introducing meat to baby? This Steak & Butternut Squash is high in protein and a good source of iron.
Making fruit and vegetable baby purees was fun for me. I enjoyed watching each fruit or vegetable go into food processor or blender and come out a smooth, colorful puree. But at 6 months, I needed to introduce meats. I started by buying meat baby purees because the idea of making a meat puree just grossed me out. But I was disappointed to find the first ingredient in most meat purees was not meat. If I wanted to keep making my own baby food, I’d need to get over it and make some baby meat purees.
I finally made my first puree. I immediately wished started sooner! I’ve found pureeing meat isn’t so bad when I combined with a fruit or vegetable. Hanky Pank gobbles this puree right up. And the butternut squash take out the ick factor for me.
Looking for more baby purees? Try the following:
Notes
Store for 3 days in refrigerator or 3 months in freezer.
Ideal Age is 6+ Months.
If you don't have beef broth, vegetable or chicken broth can be used.
Ingredients
- 1 tablespoon olive oil
- ½ lb steak
- ½ butternut squash, cubed
- ½ teaspoon thyme, optional
- 1 cup beef broth
Instructions
- Heat olive oil in a non-stick pan over medium heat. Add steak and cook for 2 minutes.
- Flip steak and add beef broth, butternut squash, and thyme. Return to boil, then reduce heat to medium-low, cover pan, and simmer until steak is cooked through, about 15 minutes or until cooking thermometer reads 165 degrees. Remove from heat and allow to cool slightly.
- Transfer steak and butternut squash to food processor or blender using slotted spoon. Add 1/4 cup broth and puree until smooth. If needed, add 2 tablespoons of broth at a time to reach desired consistency.
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