Butternut Squash Puree

Add 3/4 tsp. of ground cinnamon for a tasty flavor kick. Recipe from Real Baby Food by Jenna Helwig.

Butternut Squash Puree
Yield: 2 cups


  • 1 medium butternut squash

Make It

1. Preheat the oven to 425 degrees F. Wash and trim the squash, then halve it lengthwise and scrape out the seeds with a spoon.

2. Line a rimmed baking sheet with parchment paper. Place the squash halves cut-side down on the baking sheet. Roast until completely tender when pierced with a fork, about 40 minutes. Let cool.

3. When the squash is cool enough to handle, spoon the flesh into a food processor. Puree to the desired consistency (make it thinner for a newbie diner, a bit thicker and chunkier if you have a more seasoned eater), adding water if needed.