Wholesome butternut squash is packed with antioxidants, fibre, and vitamins, making it one of the best foods for your baby. Baking squash in the oven is simple – once tender, it’s easy to scrape the orange flesh from the tough skins. You can substitute any other winter squash using this same method.

This recipe is intended for babies 6 months and up.

Ingredients

• 1 small butternut squash (about 500 g)

Preparation

1. Preheat the oven to 190ºC. Halve the squash lengthwise and use a metal spoon to scoop out and discard the seeds and fibres. Place the squash, cut-side down, in a baking dish large enough to hold both halves. Add ½ cup (125 ml) water to the pan.
2. Bake until the squash is very tender, about 45 minutes to 1 hour. Let cool completely.
3. Using a metal spoon, scoop out the flesh, discarding the skins. Transfer the squash to a blender or food processor and process to a very smooth or chunky puree, depending on your baby’s age and chewing ability. If needed, add a little water, breast milk, or formula to thin the puree.
4. Refrigerate the puree in an airtight container for up to three days, or freeze for up to three months. (Storage tip: Spoon into ice-cube trays for single servings that are easy to thaw.)
5. Makes about 2 cups (500 ml)