Go Back
+ servings
a close up shot of sliced moon shaped butternut squash.
Print

How to cook butternut squash for babies

Butternut squash is an amazing first food for babies. Here's how to cook it as well as serving suggestions for 6 months and up.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 20
Calories 29kcal

Ingredients

  • 1 butternut squash
  • 2 tablespoons oil, divided (if roasting)
  • seasoning(s) of choice (if roasting)

Instructions

Steamed

  • To cut: First wash and dry the squash. Using a sharp knife, cut ends off. Peel the skin using a vegetable peeler. Cut in half and scoop out the seeds. Then cut the flesh into half moon shapes.
  • Place water in a pot, add steamer basket, and bring to a boil. Add the squash, cover, reduce heat to medium, and cook for 15-20 minutes, until fork tender.
  • Let it sit covered for 5 minutes to continue steaming. Cut into desired size.

Roasted

  • To cut: First wash and dry the squash. Place on a study cutting board (recommend placing a kitchen towel underneath) and trim the stem and bottom of the squash. Carefully cut in half lengthwise. Remove the seeds using a spoon.
  • Preheat oven to 400°F. Line a large baking sheet with parchment paper or baking mat.
  • Brush both halves with water and seasoning(s) of choice. Place the squash cut side down on the baking sheet. Roast until the flesh is soft and fork-tender, about 30-45 minutes, for 1 ½ to 2 pound squash.
  • Turn the squash over and allow to cool. Cut according to your baby's age. The skin should easily peel back.

Notes

  • Store in an airtight container for 3-5 days in the fridge.
  • To freeze: you can either flash freeze or puree and freeze in a tray for up to 3 months.

Nutrition

Calories: 29kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 2mg | Calcium: 18mg | Iron: 1mg