How To: Make and Freeze Homemade Baby Food {Butternut Squash Purée}
Because of its naturally mild yet subtly sweet flavor, butternut squash is a great choice when it comes time to introduce vegetables into your baby's diet.
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I can hardly believe it, but our sweet girl has been eating solid foods for six months now. When she fought us on eating cereal, part of me worried that she was showing early signs that she'd be a picky eater. Looking back on her introduction to solids, though, all I can do is laugh.
The kid is a vacuum. She will eat anything we offer to her (praise!) and will open her mouth like a little birdie if she sees either one of us eating something that she doesn't have in front of her. Now that she's more comfortable with feeding herself, mealtime is much more interesting.
Especially for Monty.
Despite her voracious appetite, though, she's still a little peanut, and we've been working with her pediatrician to try and figure out why she's having trouble gaining weight.
Honestly, I hate thinking that there's anything wrong... Because this may just be her normal. She may not be tipping the scales at a weight that's typical for a baby her age, but I'm not exactly surprised. Stephen and I have always been on the lean side, so it's possible that our sweet girl is just taking after her parents in that regard.
Or maybe she'll surprise us at her next doctor's appointment by showing us all that she's gained enough weight for us to stop spending so much time thinking about her weight.
For now, though, I guess we'll just have to keep making somewhat regular appearances at the hospital lab. I'll have to keep making homemade baby food to keep up with her appetite!
She loves eating vegetables that have been roasted and diced, but I still feed her puréed fruits and vegetables so she still has a mixture of textures at each meal. And it when it comes to vegetables, our sweet girl is a huge fan of butternut squash. We never have a problem convincing her to eat all of her squash, but in case your baby is a little more reluctant to eat it than she is...
One year ago: Valentine's Day Linzer Cookies
Two years ago: Spinach and Gruyere Quiche
Three years ago: Neptune Oyster - Boston, MA
Four years ago: Have Your Food and Wear It, Too
Five years ago: Say "I Love You" with a Pinkberry Swirly Gram
Six years ago: Baby Spinach Salad with Warm Olive Oil, Walnuts, and Comice Pears
Seven years ago: Strawberry Almond Muffins
She loves eating vegetables that have been roasted and diced, but I still feed her puréed fruits and vegetables so she still has a mixture of textures at each meal. And it when it comes to vegetables, our sweet girl is a huge fan of butternut squash. We never have a problem convincing her to eat all of her squash, but in case your baby is a little more reluctant to eat it than she is...
How To: Use Butternut Squash Purée
What if you make and/or freeze a batch of butternut squash purée and your baby decides he/she doesn't like it anymore? If you're left with a whole lot of butternut squash purée in your freezer, here are some ways to use it up:- Brown Butter Butternut Rolls
- Butternut Squash Croquettes
- Butternut Squash Pie
- Roasted Butternut Squash Soup
- Spiced Butternut Squash Cupcakes with Maple Cream Cheese Frosting
Need more homemade baby food recipes? Try these:
Butternut Squash Purée
Because of its naturally mild yet subtly sweet flavor, butternut squash is a great choice when it comes time to introduce vegetables into your baby's diet.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
- 3 large (about 8 pounds) butternut squash, washed and scrubbed clean of any dirt
Instructions
- Preheat oven to 400°F.
- Halve each butternut squash lengthwise, separating the neck and the body if necessary. Scoop out the seeds and stringy insides with a spoon.
- Place the butternut squash cut-side down into a baking dish and fill the dish with about 2 cups of filtered water.
- Bake the squash for 30 minutes. Check to see whether the squash is fork-tender. If not tender, then continue baking, checking every 5 minutes.
- Remove the squash from the oven and cool until the squash is cool enough to handle.
- Scoop the flesh into a large bowl or into the bowl of your food processor.
- Purée the squash until it's smooth, adding filtered water if necessary.
Notes:
To freeze: Allow the purée to cool to room temperature and spoon into clean ice cube trays. Wrap the trays in plastic wrap and place in the freezer to set overnight. Pop the cubes out of the trays and transfer them to freezer bags labeled with the date and the contents. You can keep the butternut squash purée in the freezer for up to 3 months.
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One year ago: Valentine's Day Linzer Cookies
Two years ago: Spinach and Gruyere Quiche
Three years ago: Neptune Oyster - Boston, MA
Four years ago: Have Your Food and Wear It, Too
Five years ago: Say "I Love You" with a Pinkberry Swirly Gram
Six years ago: Baby Spinach Salad with Warm Olive Oil, Walnuts, and Comice Pears
Seven years ago: Strawberry Almond Muffins
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