Butternut Squash Puree

Homemade butternut squash baby food puree is a delicious and nutritious way to introduce solids to your baby.

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Course: Baby Food

Servings: ounces

Author: Catherine McCord

Prep Time 5

Cook Time 45

Total Time 50

Preheat the oven to 350°F.
Cut the butternut squash in half from top to bottom and use a spoon to scoop out the seeds.
Place both sides of the squash flesh side up on a foil or parchment lined baking sheet (for easier cleanup). Bake for 45 minutes.
Remove from the oven and let cool for several minutes.
With a spoon, scrape out soft pulp into a food processor. Puree until smooth.
Cool and serve. See notes for storage and freezing instructions.

Storage: You can store this puree in the refrigerator in an airtight container for up to 4 days.

Freezing: Butternut squash puree can be frozen for up to 3 months. Here’s how:

Once cooled, spoon squash puree into a freezer safe storage container or in individual servings in silicon freezer cubes.
Place the lid on the container and label with the recipe name and date.
If you want to transfer to a bag to save room in your freezer, allow to freeze overnight and then pop out the cubes and transfer to a zipper bag, label and freeze for up to 3 months.

Other Methods for Cooking Butternut Squash:

Boiling Method: Peel and chop butternut squash into relatively even sized cubes. Place in a pot and cover with water. Bring to a boil, reduce heat and simmer for 8-10 minutes or until tender. Puree in a food processor as directed in the recipe card below.
Steaming Method: Place one peeled and chopped butternut squash in a steamer basket over 2 inches of boiling water. Steam for 10-15 minutes or until fork tender. Puree in food processor as directed in recipe card below.

Tools for This Recipe (affiliate links): Baking Sheet | Food Processor | Freezer Cubes

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