Butternut Squash for Baby
Why I Love This Recipe
As I was making the first batch of butternut squash I was feeding the baby spoonfuls of the freshly pureed mush straight from the blender. She was staring at me, like I was Santa Clause and had just given her the pony she’d always dreamed of.
I was delighted to see her enjoying it, yes, yes I was. I could LIVE on butternut squash and I secretly hope my daughter will share a love for it too. So, of course the next day I scooped some squash into a bowl and attempted to slide it into her mouth.
Ok, seriously Cheeks, open your mouth. What the heck. Just 20 hours ago you thought this stuff was the best thing ever. And now, you’re looking at me like I’m trying to feed you poison. So I added some banana, 90% banana to 10% butternut squash, and slowly lowered the ratio to 10% banana to 90% butternut squash. Eventually, we got it all down. It’s not her favorite, but she likes it. Peas, don’t even get me started. The kid just hates peas with everything in her being. I’ve tried and tried and tried again. I give up. For now, I surrender. She wins, peas and me, we loose.
Ingredients You'll Need
1 large butternut squash
Preheat oven to 400 degrees.
Cut the squash in half lengthwise, scoop out the seeds.
*You can save the seeds and roast them for adult food, or discard them.
Line the baking dish with parchment paper. Lay the cut side of the squash on the parchment paper.
Bake for 40-50 minutes, until the squash is tender.
*When you poke it with a fork, it’s soft and the fork can pierce the skin of the squash.
Scoop the flesh out of the skin and put the flesh into a blender or food processor. Process until smooth (about 3 minutes). Add breastmilk, 1 tbsp at a time to thin it out if you wish.
Butternut Squash Risotto: combine 1 ounce butternut squash puree with 1 ounce rice cereal.
Butternut Squash Soup: Combine 1 ounce butternut squash, 1 ounce sweet potato and 1 ounce breastmilk.
Butternut Squash and Pear Sauce: combine 1 ounce butternut squash and 1 ounce pears.