Homemade Baby Food Butternut Squash
Make Baby (and your budget) happy when you make this easy 2-ingredient Homemade Baby Food Butternut Squash!
Servings: 20 1 oz. servings
Ingredients
- 1 Butternut Squash
- 3/4 Water for Baking
- 1 1/4 cups Water for Blending*
Instructions
- Preheat oven to 400 degrees.
- Poke squash with fork approx. 10 times in various spots around the outside, then microwave for 1 minute.
- Cut squash lengthwise with sharp knife on a cutting board. (It will be a bit softer and easier to cut after microwaving.)
- Scoop out seeds and stringy flesh from each side with large spoon.
- Fill 9×13 Baking Dish with 3/4 cup Water, place each side of squash face down in dish, then cover dish with foil.
- Bake for approx. 45 minutes, or until soft.
- After removing from oven, allow to cool.
- Scoop out the squash (discarding any remaining seeds you find), and transfer to Blender or Food Processor. (I use my Vitamix to get the job done.)
- Pour 1 1/4 cups Water over Squash in Blender / Food Processor, and blend or pulse (stirring as necessary), until you reach your desired consistency. (More water can be added for a thinner consistency.)
- Transfer Squash Puree to OXO Baby Blocks, pop on lids, and store in Refrigerator or Freezer.
- Pull out one at a tine, and allow to come to room temperature prior to feeding to Baby.
Notes
- *Water amount will vary depending on how large your squash is and the consistency you want for Baby… just make sure it’s not too thick
- Storage Tips: If storing in the refrigerator, use within 2 days. If storing in the freezer, use within 3 months.
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
- Follow The Frugal Girls on Pinterest for more Easy Recipes!
