Ages: 6 months+ Technique: Roasting. Check out our cooking guide to learn which other vegetables require this method of cooking.
Turn it into: Butternut squash soup GET THE RECIPE FOR BUTTERNUT SQUASH SOUP HERE OR Pasta with butternut squash sauce GET THE RECIPE FOR PASTA WITH BUTTERNUT SQUASH SAUCE HERE
With its sweet taste and easy-to-digest profile, squash makes an ideal first food for your baby. The vegetable is also an excellent source of vitamin C, a nutrient that strengthens the immune system and protects the body against infections.
BUTTERNUT SQUASH puree
Makes approximately 24 ounces
1 medium butternut squash
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, then fill the baking sheet with water until the water fills 1/4 up the sides of the sheet.
Use a large sharp knife to halve the squash lengthwise, then use a spoon to remove the seeds. Place squash halves face down in a baking pan.
Bake for approximately 40 minutes to 1 hour. Skin should be puckery and/or wrinkled and squash should feel soft when pressed. Scrape out the squash and then puree to creamy consistency. Add water if needed.
Storage instructions: Store squash puree in the refrigerator for a maximum of three days or freeze in individual servings for up to three months. Do not refreeze defrosted food.