This homemadeRoasted Butternut Squash Baby Food recipe not only contains calcium, folate, fiber, and vitamins A and C, but it is also a deliciously smooth way to introduce butternut squash to your baby! It’s a great stage 1 baby food for 5-6+ months. Then see how we tweaked the recipe to create a delicious stage 2 baby food for 6-9+ months and up (by adding chicken)!
1tspfresh thyme or rosemary,roughly chopped
1/2-1cupliquid(water, fresh breast milk, formula, stock or bone broth)
Heat Oven:Preheat the oven and line a baking sheet.
Prep Squash:Cut the butternut squash in half and scoop out the seeds. Place them on the baking sheet with the flesh side down, and brush with olive oil (optional).
Bake:Place the baking sheet in the oven and bake until easily pricked with a fork.
Scrape: Let it cool, and then scrape off the skin until you only have the butternut squash left. Add to the blender or food processor.
Add Herbs:Add in a pinch of thyme or rosemary to the butternut squash.
Puree:Turn on the blender and puree until smooth, adding liquids if needed.
Serve or freeze for another meal.
Age: 5-6+ monthsYield: 25 ouncesAdditional Spices: You can substitute the thyme or rosemary for 4 chopped basil leaves, 1 tsp chopped cilantro, 1/2 tsp minced fresh ginger, 1/2 teaspoon nutmeg, 1/2 tsp coriander, 1/2 tsp cinnamon or even 1/2 tsp of mind curry powder.Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months.
How we tweaked this recipe to create a delicious Stage 2 baby food
A simple addition to the ingredients can turn this into stage 2 baby food for 6 months and up and will help expand your baby's taste palate.
Just add the following:
1/4lbsboneless skinless chicken breast
extraliquid if needed to get the desired consistency (water, breastmilk, formula, no-sodium stock)
Preheat oven: to 350 degrees F. Line a baking sheet with tin foil or a silicon mat.
Prep squash: Cut the butternut squash in half and scoop out the seeds. Place them on one side of the baking sheet with the flesh side down.
Prep Chicken: Wrap the chicken in foil like a package, leaving the seams of the foil at the top. Place onto one side of the baking sheet.
Bake: Place the baking sheet in the oven and bake for 30 minutes.
Remove the chicken tin foil packet and let cool.
Bake the squash for an additional 10-15 minutes or until easily pricked with a fork. Let squash cool slightly.
Scrape squash: Once squash is cool enough to handle, scrape the skin off the squash and discard.
Cut: Cut chicken into cubes.
Blend/Puree: Place the chicken, pumpkin and thyme or rosemary into a blender or food processor and puree for 1-2 minutes, adding in 1/4 cup of liquid at a time if needed.
Serve or freeze for another meal.
Age: 6-9+ months
Yield: 30 ounces
Note on Chicken: I would recommend using organic and free-range chicken as there will be no added hormones.
Create different flavors by adding different herbs and spices each time you make it
You can add any of the following (introduce one spice at a time)
1 tsp chopped thyme or rosemary or
4 chopped basil leaves or
1 tsp chopped cilantro or
1/2 tsp minced fresh ginger or
1/2 teaspoon nutmeg or
1/2 tsp coriander or
1/2 tsp cinnamon or
1/2 tsp of mind curry powder
Storage: Fridge – store in an airtight in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months.
NOTE: The AAP recommendsbreastfeeding as the sole source of nutrition for your baby for about 6 months. When you add solid foods to your baby's diet, continue breastfeeding until at least 12 months. You can continue to breastfeed after 12 months if you and your baby want to. Check with your child's doctor about the recommendations forvitamin D and iron supplements during the first year.
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