how to cook butternut squash for baby

Butternut Squash Small Pinterest Pin

Butternut Squash Puree is a great first food for babies but it can also be served as a side dish, used in baking or stirred through risottos and sauces.

Butternut squash, or butternut pumpkin as it is known in Australia, has a sweet, nutty taste similar to pumpkin. Once cooked it can be pureed smooth and used in both sweet and savoury dishes.

Choosing a Butternut Squash

When choosing a butternut squash look for one that is

firm
a solid beige colour
free of cracks, bruised or soft spots (surface scratching is normal)
heavy for its size

Picture of Butternut Squash with Arrows Showing What to Look For (Feels Heavy, Solid Beige Colour, Firm and Free from Bruises and Soft Spots)

How to Make Butternut Squash Puree

Butternut squash can bebaked,steamed orboiled. Baking (in my opinion) gives the best flavour and is better for retaining nutrients.

You can bake butternut squash in two halves or you may wish to peel and chop the squash into chunks before roasting. This, again, is a personal preference. Baking in two halves is less labour intensive but it does take longer to cook in the oven.

Cut the butternut squash in half lengthwise, through the stem.
Remove Seeds and stringy bits using a spoon
Place skin side up on a baking tray
Bake for 45 mins or until soft and tender
Scoop out the soft flesh
Puree until smooth

Collage of 6 Images Showing the Process Steps to Making Butternut Squash Puree

Butternut Squash Puree for Babies

Babies generally love the sweet taste of butternut squash. It is a delicious puree on its own, with added spices and herbs or mixed with both sweet and savoury purees. Some suggestions include:

A dash of cinnamon, nutmeg or allspice (you can also add this before baking)
Pureeing with a little basil, parsley, sage or coriander.
Apple puree
Carrot Puree
Chicken
Cheese sauce
Lentils
Rice
Parsnip Puree
Pear Puree
Spinach Puree
Sweet Potato Puree

Butternut Squash Puree in Food Processor

Other Uses for Butternut Squash Puree

Side Dish: I've seen butternut squash puree recipes that are intended to be served with a Thanksgiving meal. The cooked butternut squash is pureed with butter and maple syrup (or honey) and cinnamon. To me, this sounds like a dessert but it is served along with the main meal. I must try it one day!
Hidden (added) Veg: I don't really agree with hiding vegetables but I do believe in adding vegetables for increased nutrition. Add this puree to sauces, baking, risotto and stirred into oatmeal. Some examples include:

Butternut Squash Mac and Cheese
Butternut Squash Muffins
Butternut Squash Risotto
Butternut Squash Oatmeal

Storage Instructions

REFRIGERATE : Place in an airtight container and store in therefrigerator for up to3 days.
FREEZE: Spoon the puree into ice-cube trays andfreeze until solid. (Flexible ice cube trays work best). Once fully frozen, pop them all out and place into a freezer bag or container and return to the freezer. Freeze for up to3 months.

Butternut Squash in Ice Cube Tray for Freezing

Looking for more puree recipes? Check out our Puree Category Page for a range of fruit and vegetable puree recipes .

Other Blueberry Recipes…

Blueberry Baby Muffins
Blueberry Yogurt
Banana and Blueberry Fritters

Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Serves: 6

Hover over "serves" value to reveal recipe scaler

▢
Food Processor / Blender

▢ 1 Medium Butternut Squash

Pre-heat oven to 200c / 390F. Line a baking sheet with parchment paper and set asidee.
Leaving the skin on, cut the butternut squash in half lengthwise, through the stem.
Scoop out the seeds and strings using a spoon.
Place the squash halves, cut side down, onto the prepared baking tray and bake, uncovered, for 45 minutes, or until tender.
Remove squash from oven and once cool enough to handle, scoop the flesh from the skin. Discard the skin
Add the flesh to a food processor (or blender) and puree until smooth.

Cooking Time: The cooking time will vary depending on the size of your squash. It should be soft to touch and the flesh should be easily scooped. Check after 40 mins and then every 5 mins after until ready.

Storage: Place in an airtight container and store in the refrigerator for up to3 days. Alternatively, spoon the puree into ice-cube trays and freeze until solid. (Flexible ice cube trays work best). Once fully frozen, pop them all out and place into a freezer bag or container and return to the freezer. Freeze for up to3 months.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutrition Facts

Butternut Squash Puree

Amount Per Serving

Calories 56 Calories from Fat 9

% Daily Value*

Fat 1g 2%

Saturated Fat 1g 5%

Sodium 5mg 0%

Potassium 440mg 13%

Carbohydrates 15g 5%

Fiber 3g 12%

Sugar 3g 3%

Protein 1g 2%

Vitamin A 13288IU 266%

Vitamin C 26mg 32%

Calcium 60mg 6%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Puree

Cuisine: Puree

Keyword: Butternut Pumpkin Puree, Butternut Squash Puree

Amy Whiteford is a Mum to two boys and is trying her hardest to bring them up to be Healthy Little Foodies. She has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition and uses her knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more

Reader Interactions