This post was updated on January 3, 2024.
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This stage 2 butternut squash baby food is really tasty, and is perfect for your 6 month+ baby.
Butternut squash is the perfect winter vegetable for your baby! It is hearty, nutrient packed, and delicious. Roasting it brings out its sweet and nutty flavor, and fresh thyme gives it a great earthy accent.
What health benefits does this butternut squash baby food puree recipe provide for my baby?
Butternut squash and thyme are great sources for both vitamins A and C, which are important for eye health and boosting immunity.
Olive oil contains heart healthy fats as well as antioxidants.
So all around, this puree is great for your baby!
How long will homemade baby food last?
Fresh, homemade baby food will last in the refrigerator for 3 days. Once the 3 days have passed, the remaining food should be disposed of for safety reasons.
If you make this or any other baby food recipes in bulk, it can be stored it the freezer for up to 3 months. Click here for more information, tips and tricks on storing homemade baby food.
By the way, these baby food freezer storage trays are PERFECT for freezing baby food. They come with snug fit lids that prevent spills and freezer burns, and they stack so easily.
How do you make roasted butternut squash + thyme baby food puree?
Ingredients:
- 1/2 of a butternut squash, or about 2.5 cups
- 1 tablespoon of olive oil
- 1 teaspoon of fresh thyme
- 1/4 cup of water, formula or breast milk (plus more if needed)
Equipment:
Step 1: Preheat oven to 400º F.
Step 2: Wash, peel and cut the butternut squash into 1/2″ cubes. Place the cubes and thyme on a baking sheet and toss with just enough oil to evenly coat them.
Step 3: Bake for 25-30 minutes, or until the edges turn golden brown, and the squash is soft. Stir half way through cooking.
Step 4: Let the butternut squash cool slightly, then place it in a food processor with 1/4 cup of liquid. Blend until it forms a puree. Add more liquid as needed to achieve your desired consistency.
Note: If your baby is ready for an even chunkier consistency, you can mash the butternut squash with a potato masher instead of pureeing it. Stir in water once its been mashed.
On the other hand, if you’re looking for a super smooth puree, you will need to use a high-powered blender instead of a food processor.
Try these other baby food recipes!
- Okinawan Sweet Potato Baby Food Puree
- Red Lentil + Carrot Baby Food Mash
- Red Pepper + Sweet Potato Baby Food Puree
- Cucumber + Melon Baby Food Puree
- Peanut Butter + Banana Oatmeal Baby Cereal
You should always consult your pediatrician before giving your baby new foods.
Roasted Butternut Squash + Thyme Baby Food
Equipment
Ingredients
- half butternut squash (about 2.5 cups, cubed)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh thyme
- 1/4 cup water or more as needed (can be substituted with breast milk or baby formula)
Instructions
- Preheat oven to 400º F.
- Wash, peel and cut the butternut squash into 1/2″ cubes. Place the cubes and thyme on a baking sheet and toss with just enough oil to evenly coat them.
- Bake for 25-30 minutes, or until the edges turn golden brown, and the squash is soft. Stir half way through cooking.
- Let the butternut squash cool slightly, then place it in a food processor with 1/4 cup of liquid. Blend until it forms a puree. Add more liquid as needed to achieve your desired consistency.
Notes
- If you want to save some time and effort, you can buy pre-cubed butternut squash.
- If your baby is ready for an even chunkier consistency, you can mash the butternut squash with a potato masher instead of pureeing it. Stir in water once its been mashed.
- On the other hand, if you’re looking for a super smooth puree, you will need to use a high-powered blender instead of a food processor.
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