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Butternut Squash Puree is a great first food for babies but it can also be served as a side dish, used in baking or stirred through risottos and sauces.
Butternut squash, or butternut pumpkin as it is known in Australia, has a sweet, nutty taste similar to pumpkin. Once cooked it can be pureed smooth and used in both sweet and savoury dishes.
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Ingredient Information
When choosing a butternut squash look for one that is
- firm
- a solid beige colour
- free of cracks, bruised or soft spots (surface scratching is normal)
- heavy for its size
Step By Step Instructions and Cooking Tips
Butternut squash can be baked, steamed or boiled. Baking (in my opinion) gives the best flavour and is better for retaining nutrients.
You can bake butternut squash in two halves or you may wish to peel and chop the squash into chunks before roasting. This, again, is a personal preference. Baking in two halves is less labour intensive but it does take longer to cook in the oven.
- Cut the butternut squash in half lengthwise, through the stem.
- Remove Seeds and stringy bits using a spoon
- Place skin side up on a baking tray
- Bake for 45 mins or until soft and tender
- Scoop out the soft flesh
- Puree until smooth
Butternut Squash Puree for Babies
Babies generally love the sweet taste of butternut squash. It is a delicious puree on its own, with added spices and herbs or mixed with both sweet and savoury purees. Some suggestions include:
- A dash of cinnamon, nutmeg or allspice (you can also add this before baking)
- Pureeing with a little basil, parsley, sage or coriander.
- Apple puree
- Carrot Puree
- Chicken
- Cheese sauce
- Lentils
- Rice
- Parsnip Puree
- Pear Puree
- Spinach Puree
- Sweet Potato Puree
Other Ways to Use It
- Side Dish: I've seen butternut squash puree recipes that are intended to be served with a Thanksgiving meal. The cooked butternut squash is pureed with butter and maple syrup (or honey) and cinnamon. To me, this sounds like a dessert but it is served along with the main meal. I must try it one day!
- Hidden (added) Veg: I don't really agree with hiding vegetables but I do believe in adding vegetables for increased nutrition. Add this puree to sauces, baking, risotto and stirred into oatmeal. Some examples include:
- Butternut Squash Mac and Cheese
- Butternut Squash Muffins
- Butternut Squash Risotto
- Butternut Squash Oatmeal
Storage Instructions
- Refrigerate: Place in an airtight container and store in the refrigerator for up to 3 days.
- Freeze: Spoon the puree into ice-cube trays and freeze until solid. (Flexible ice cube trays work best). Once fully frozen, pop them all out and place into a freezer bag or container and return to the freezer. Freeze for up to 3 months.
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Full Recipe
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Butternut Squash Puree
Equipment
- Food Processor / Blender
Ingredients
- 1 Medium Butternut Squash
Instructions
- Pre-heat oven to 200c / 390F. Line a baking sheet with parchment paper and set asidee.
- Leaving the skin on, cut the butternut squash in half lengthwise, through the stem.
- Scoop out the seeds and strings using a spoon.
- Place the squash halves, cut side down, onto the prepared baking tray and bake, uncovered, for 45 minutes, or until tender.
- Remove squash from oven and once cool enough to handle, scoop the flesh from the skin. Discard the skin
- Add the flesh to a food processor (or blender) and puree until smooth.
Hannah
Would love to know more about the squash risotto. Sounds lovely
Amy
Hi Hannah, it is a clickable link and will take you right to the recipe. Enjoy 🙂