I wanted to start introducing my son to different flavors after he had been eating solids for approximately a month. For a delightful puree that any baby will adore, butternut squash is cooked with some olive oil and thyme in this recipe. For up to three days, keep any leftovers in the refrigerator.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 small butternut squash, halved lengthwise and seeded
- 1 teaspoon olive oil
- ΒΌ teaspoon dried thyme
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
- Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
- Scoop out the squash flesh and mash in a bowl.
- Instead of mashing the squash in a bowl, you can place it in a food processor and puree it with a little breast milk, formula, or salt-free vegetable stock.
- To freeze for later, fill an ice cube tray with the puree. Freeze until solid, about 2 hours, then remove cubes from the tray and place in a freezer bag. To defrost, place in a microwave-safe bowl and heat for 30 seconds, or as needed.