Butternut Squash Puree


Butternut Squash Puree

One small squash produces about 10 ounces of puree.
Butternut squash season is from September through March.


Preheat your oven to 375.

After washing the squash, cut in half and remove the seeds with a spoon. Make sure to place them in your compost bin!  
Place the squash meat side down in a baking pan. Fill the pan with water at least a half an inch deep. This will help steam the squash during the baking process. Bake for about 35 minutes. 


Remove from oven and let sit for a few minutes so that you don't end up burning your hands (like I did). Once cool to the touch, scoop out the meet with a spoon making sure not to get any of the skin. 

Place the meat into a food processor and puree until smooth. To thin out the puree (if needed depending on how old your little one is) use water from the baking dish.


Adding a few ounces of pomegranate juice to this puree will add flavor and extra nutrition.


Check out my low histamine recipes for babies for more puree ideas! 

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