How To Cook Butternut Squash For Baby Led Weaning
Butternut squash is a popular, versatile winter squash with a sweet, nutty flavor and bright orange color. In many ways, it’s the quintessential winter squash, and can be used in savory dishes such as soups, stews, casseroles, and curries, as well as sweet ones such as pies, cakes, and muffins.
Butternut squash can be offered to babies as soon as they’re ready to start solids, usually around 6 months.
It’s particularly high in Vitamin A(important for eye and bone health and immune function), Vitamin C(helps boost immunity and enhances iron absorption) and Magnesium and potassium(aid in optimal bone health)
When selecting butternut squash, look for one that’s solid, dull dark beige in color, and doesn’t contain any green streaks on the skin. Make sure there are no serious cuts or soft spots and It should feel firm and heavy for its size.
FLAVORS TO ADD TO BUTTERNUT SQUASH PUREE
Ground ginger
Chinese Five Spice
Cumin
Pumpkin Pie Spice
Apple butter or Applesauce
WEANING
4-6 months – Blended to Runny Puree
6-7 months – Smooth and slightly thicker puree, no lumps
7-8 months – Thicker puree with increased texture
8-9 months – Minced and mashed with soft lumps.
9-12 months – Minced and finely chopped.
STORAGE AND REHEATING
Whole squash can be stored in a cool, dark place for up to 3 months. Once cut, wrap the squash in plastic wrap or store in an airtight container for up to a week in the fridge.
Simply place the cooked squash into small food storage containers for 3-5 days. Stir and warm briefly before serving if desired.
To store in the freezer, I like to portion out into an ice cube tray, freeze, and then once frozen, transfer the cubes into a zip top freezer bag to freeze for up to 3 months.
You can then take one or two out at a time and let thaw in the fridge or at room temp before offering to a baby or toddler.
RECIPE INGREDIENTS
1 medium butternut squash
1 tablespoon olive oil
Vegetable stock or water
DIRECTIONS ON HOW TO COOK BUTTERNUT SQUASH FOR BABY LED WEANING
Preheat oven to 375 degrees F.
Peel the squash with a vegetable peeler or with a knife.
Cut the “neck”, or the skinnier part of the squash into 1/2-inch rounds and dice.
Place on a greased foil-lined baking sheet in one even layer and bake for 18-22 minutes or until soft when poked a fork. OR under medium heat, place pieces of the butternut squash in boiling water. Cook until soft and tender. Remove from heat,drain and set aside to cool
Add to a blender and puree, adding 1/4-½ cup water or vegetable stock as needed to make a smooth puree..
RECIPE TIPS
Add water slowly to reach the desired smooth consistency.
Stop and scrape down the sides of the blender as needed.
Stir in ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon Chinese Five Spice, ½ teaspoon cumin, or ½ teaspoon Pumpkin Pie Spice if desired to add more flavor.
Stir in apple butter or Apple Puree to make a slightly sweeter apple-butternut squash puree
HERE ARE MORE BABY FOODS YOU CAN ENJOY TOO
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH.Kjv
Ingredients
1 medium butternut squash
1 tablespoon olive oil
Vegetable tock or water
Instructions
- Preheat oven to 375 degrees F.
- Peel the squash with a vegetable peeler or with a knife.
- Cut the “neck”, or the skinnier part of the squash into 1/2-inch rounds and dice.
- Place on a greased foil-lined baking sheet in one even layer and bake for 18-22 minutes or until soft when poked a fork. OR under medium heat, place pieces of the butternut squash in boiling water. Cook until soft and tender. Remove from heat,drain and set aside to cool
- Add to a blender and puree, adding 1/4-½ cup water or vegetable stock as needed to make a smooth puree..
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.
Ingredients
1 medium butternut squash
1 tablespoon olive oil
Vegetable tock or water
Instructions
- Preheat oven to 375 degrees F.
- Peel the squash with a vegetable peeler or with a knife.
- Cut the “neck”, or the skinnier part of the squash into 1/2-inch rounds and dice.
- Place on a greased foil-lined baking sheet in one even layer and bake for 18-22 minutes or until soft when poked a fork. OR under medium heat, place pieces of the butternut squash in boiling water. Cook until soft and tender. Remove from heat,drain and set aside to cool
- Add to a blender and puree, adding 1/4-½ cup water or vegetable stock as needed to make a smooth puree..