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a close up shot of sliced moon shaped butternut squash.
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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 oil 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