Butternut squash puree

Veg puree

Butternut squash, a nutritious vegetable rich in antioxidants, fiber, and vitamins, is an excellent choice for your baby’s diet. You can use any other type of winter squash as a substitute by following the same cooking method.


1 small butternut squash (about 1 lb/500 g)

½ cup (4 FL oz/125 ml) of water


  1.     Start by preheating your oven to 375ºF (190ºC).
  2.     Cut the squash in half lengthwise and remove the seeds and fibrous parts using a spoon.
  3.     Place the squash halves, cut side down, in a baking dish large enough to accommodate them both.
  4.     Add ½ cup (4 fl oz/125 ml) of water to the baking dish.
  5.     Bake the squash for approximately 45 minutes to 1 hour, or until it becomes very tender.
  6.     Once cooked, allow the squash to cool completely.
  7.     Use a spoon to scoop out the flesh, discarding the skins.
  8.     Transfer the squash to a blender or food processor and blend until you achieve a smooth or chunky puree, depending on your baby’s age and ability to chew.
  9.     If necessary, add a small amount of water, breast milk, or formula to thin the puree.
  10. Store the puree in an airtight container in the refrigerator for up to three days, or freeze it for up to 3 months.
  11. For convenient single servings, you can spoon the puree into ice-cube trays and thaw as needed.

Enjoy introducing this wholesome and nutritious butternut squash puree to your baby!