Butternut squash is a fantastic source of both vitamin A and C, and just one vegetable can go a long way. Widely available in October and November, butternut squash has a sweet, creamy flavor, and is enclosed in a tough skin. Stored correctly in a cool, dry place, butternut squash will keep for 2-3 months.
You can serve Butternut Squash puree alone, or mix it with apple puree, carrot puree, applesauce, mashed banana, pumpkin, sweet potato, rice or homemade rice cereal, chicken or peaches. Baby K loves her Butternut Squash Puree with a sprinkle of cinnamon.
For a toddler, I’ve had success with mini bagel “pizzas”, that is, halve a whole wheat bagel, spread about a tablespoon or two of butternut squash puree over bagel, sprinkle with a little parmesan or asiago cheese, and bake for about 10 minutes.
To make the puree:
- Preheat oven to 325 degrees

- Wash butternut squash just before slicing
- Carefully cut the vegetable in half lengthwise
- Scoop out the seeds and fibrous strings
- Using a small knife, carefully peel the skin from each half
- Cube the remaining squash into about 2 inch cubes
- Place cubes on a foil lined pan, and drizzle a little olive oil over the squash
- You will probably have a pretty full pan, be sure to use a spatula and toss the cubes around making sure that all sides have a little EVOO
- Bake for 45 minutes to 1 hour, using the spatula to turn the cubes occasionally.
- Squash should be baked until tender.
- Allow the butternut squash cubes to cool
- Transfer to cubes to blender or food processor with about 1/2 cup of water
- Blend away, adding water if necessary.
- Pour into ice cube trays, cover and freeze immediately.
Photo credit to Rex_roof.
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