Roasted Butternut Squash Purée

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  • Roasted Butternut Squash Purée
  • 6-9 months

 

  • -1 butternut squash, seeded and chopped into halves or quarters
  • -Olive oil, salt and pepper to taste

 

 

Heat the oven to 400°

On a baking sheet lined with parchment paper or a Silpat, lay the squash, skin-side down, and drizzle with olive oil and sprinkle on some salt and pepper. Roast for 40-50 minutes or until tender. Scoop out the flesh and mash with a fork or blend in food processor making sure to leave some small chunks.

 

Let cool slightly before serving to baby. 

 

  •  Variations:
  • -Add 1 small organic yellow onion, chopped into half moons and tossed with olive oil, salt and pepper
  • -Add 1 small organic apple, peeled, seeded and chopped into large chunks and tossed with olive oil, salt and pepper

 

Happy Cooking!

 

Click here to read where this recipe originally appeared.

 

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