Easy Roasted Butternut Squash Baby Puree
An easy, 1-ingredient roasted butternut squash baby puree. Ultra-smooth, naturally sweet, and freezer-friendly for quick Stage 1 baby food meal prep!
Equipment
- 1 large rimmed baking sheet
- 1 immersion blender or high speed blender
- covered silicone baby food molds
Ingredients
- 1 1 medium whole butternut squash washed and dried
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice butternut squash in half lengthwise and scoop out the seeds and pulp.
- Place squash halves cut-side down on the prepared baking sheet.
- Roast for 40 to 50 minutes until skin is soft and flesh is fork-tender.
- Allow squash to cool slightly, then scoop roasted flesh into a bowl or blender pitcher.
- Puree using an immersion blender until completely smooth and creamy.
- Divide puree evenly into covered silicone baby food freezer molds and freeze until solid.
Notes
- Texture Adjustment: Blend in 1–2 tablespoons of warm water, breastmilk, or formula if you prefer a thinner Stage 1 puree.
- Store-Bought Tip: Keep store-bought purees (like Beech-Nut) stocked in the pantry for quick daycare bags and travel days when frozen cubes aren't practical.