What Do You Season Sqush With for Baby Piree

Butternut Squash Puree is a great outset food for babies but it can also be served as a side dish, used in blistering or stirred through risottos and sauces.

Butternut squash, or butternut pumpkin as information technology is known in Australia, has a sweet, nutty taste like to pumpkin. One time cooked information technology can be pureed smoothen and used in both sweet and savoury dishes.

Choosing a Butternut Squash

When choosing a butternut squash look for 1 that is

• business firm
• a solid beige colour
• complimentary of cracks, bruised or soft spots (surface scratching is normal)
• heavy for its size

How to Brand Butternut Squash Puree

Butternut squash can bebaked,steamed orboiled. Baking (in my opinion) gives the best flavor and is improve for retaining nutrients.

You lot tin bake butternut squash in 2 halves or y'all may wish to peel and chop the squash into chunks before roasting. This, again, is a personal preference. Blistering in 2 halves is less labour intensive merely information technology does take longer to cook in the oven.

1. Cut the butternut squash in half lengthwise, through the stem.
2. Remove Seeds and stringy bits using a spoon
3. Place skin side upwards on a baking tray
4. Broil for 45 mins or until soft and tender
5. Scoop out the soft flesh
6. Puree until smoothen

Butternut Squash Puree for Babies

Babies generally love the sweet taste of butternut squash. It is a delicious puree on its own, with added spices and herbs or mixed with both sugariness and savoury purees. Some suggestions include:

• A dash of cinnamon, nutmeg or allspice (you can too add together this before baking)
• Pureeing with a fiddling basil, parsley, sage or coriander.
• Apple puree
• Carrot Puree
• Chicken
• Cheese sauce
• Lentils
• Rice
• Parsnip Puree
• Pear Puree
• Spinach Puree
• Sweetness Murphy Puree

Other Uses for Butternut Squash Puree

• Side Dish: I've seen butternut squash puree recipes that are intended to exist served with a Thanksgiving repast. The cooked butternut squash is pureed with butter and maple syrup (or love) and cinnamon. To me, this sounds like a dessert simply information technology is served forth with the main meal. I must try it one mean solar day!
• Hidden (added) Veg: I don't really agree with hiding vegetables but I do believe in adding vegetables for increased nutrition. Add this puree to sauces, baking, risotto and stirred into oatmeal. Some examples include:

• Butternut Squash Mac and Cheese
• Butternut Squash Muffins
• Butternut Squash Risotto
• Butternut Squash Oatmeal

Storage Instructions

• Refrigerate : Place in an airtight container and store in therefrigerator for upward to3 days.
• FREEZE: Spoon the puree into ice-cube trays andfreeze until solid. (Flexible ice cube trays work all-time). Once fully frozen, pop them all out and place into a freezer bag or container and return to the freezer. Freeze for up tothree months.

Looking for more puree recipes? Check out our Puree Category Folio for a range of fruit and vegetable puree recipes .

Other Blueberry Recipes…

• Blueberry Baby Muffins
• Huckleberry Yogurt
• Banana and Blueberry Fritters

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Prep Time: ten minutes

Melt Fourth dimension: 45 minutes

Total Fourth dimension: 55 minutes

Serves: half dozen

Hover over "serves" value to reveal recipe scaler

• ▢

  Food Processor / Blender

• ▢ 1 Medium Butternut Squash

• Pre-rut oven to 200c / 390F. Line a blistering sail with parchment paper and set asidee.

• Leaving the peel on, cut the butternut squash in half lengthwise, through the stalk.

• Scoop out the seeds and strings using a spoon.

• Place the squash halves, cut side down, onto the prepared blistering tray and bake, uncovered, for 45 minutes, or until tender.

• Remove squash from oven and in one case cool plenty to handle, scoop the flesh from the skin. Discard the skin

• Add together the mankind to a food processor (or blender) and puree until smooth.

Cooking Fourth dimension: The cooking fourth dimension volition vary depending on the size of your squash. It should be soft to affect and the flesh should be hands scooped. Check after xl mins and and so every 5 mins later on until set.

Storage: Place in an closed container and store in the fridge for up to3 days. Alternatively, spoon the puree into ice-cube trays and freeze until solid. (Flexible water ice cube trays work best). Once fully frozen, pop them all out and place into a freezer pocketbook or container and return to the freezer. Freeze for up to3 months.

Nutritional information is a Crude guide just, calculated using an online nutrition calculator.

Nutrition Facts

Butternut Squash Puree

Corporeality Per Serving

Calories 56 Calories from Fat 9

% Daily Value*

Fat 1g ii%

Saturated Fat 1g five%

Sodium 5mg 0%

Potassium 440mg thirteen%

Carbohydrates 15g 5%

Cobweb 3g 12%

Sugar 3g 3%

Protein 1g two%

Vitamin A 13288IU 266%

Vitamin C 26mg 32%

Calcium 60mg 6%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

Grade: Puree

Cuisine: Puree

Keyword: Butternut Pumpkin Puree, Butternut Squash Puree

Amy Whiteford is a Mum to two boys and is trying her hardest to bring them up to exist Healthy Little Foodies. She has a BSc (Hons) Food Scientific discipline, PGDE Primary Education and a Certificate in Babyhood Nutrition and uses her cognition to create healthy and delicious recipes for kids. Explore the site for artistic ideas, tips, and inspiration! Read more than

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