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Butternut Squash Baby Food

Yields4 ServingsPrep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

Baby Ages 4-6 months +
INGREDIENTS :
 1 butternut squash
 1 tsp fresh thyme or rosemary, roughly chopped
 2 tsp olive oil
 240 ml liquid (water, fresh breast milk, formula, stock or bone broth)
PREPARATIONS :
1

- Cut butternut squash in half, deseed and place flesh side up, skin side down on the baking sheet.
Optional feel free to drizzle the squash with 2 teaspoons of olive oil for some added healthy fat.

COOKING METHODS :
2

- Heat oven to 180°C. Line baking sheet with a silicone mat, tin foil or parchment paper.
- Place the baking sheet into the oven and bake for 45-60 minutes or until you can easily prick the squash with a fork.
- Let cool until you can handle the squash with your hands. Scrape the flesh off of the skin.

3

- Add baked squash, thyme or rosemary and liquid into mixing jar to blend.
Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10

*Caution: lock the measuring cup.

4

- If puree is too thick, add in water, breast milk or formula, 1 tablespoon at a time, until you have the right thickness.
- Transfer into a bowl and serve to baby.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories37
% Daily Value *
Total Fat 2.4g4%

Saturated Fat 0.4g2%
Cholesterol 0mg
Sodium 3mg1%
Total Carbohydrate 4.3g2%

Dietary Fiber 0.8g3%
Total Sugars 0.8g
Protein 0.4g
Calcium 2mg1%
Iron 2mg12%
Potassium 127mg3%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.