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Roast butternut squash for baby recipe

Roast butternut squash for baby recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Squash
  • Butternut squash

After about a month of eating solids, I wanted to start introducing more flavours to my son. Butternut squash is a great first food, and here it is roasted with a little olive oil and thyme for a tasty puree that any baby will love!


Greater London, England, UK

18 people made this

IngredientsMakes: 8 baby portions, approximately

  • 1 small butternut squash, halved and seeded
  • 1 teaspoon olive oil
  • 1/4 teaspoon dried thyme (optional)

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat the oven to 200 C / Gas 6.
  2. Place the halved butternut squash in a roasting tin, cut side up. Rub the flesh with olive oil, then sprinkle with thyme.
  3. Roast squash for 40 to 45 minutes, till very soft and lightly browned. Remove from oven and let cool slightly.
  4. Scoop out the squash flesh and mash. Alternatively, transfer to a food processor and puree with a little breast milk, formula or salt-free vegetable stock.
  5. Store any leftovers in the fridge for up to 3 days.

Freezing tip

Freeze in 30ml portions in an ice cube tray for use later. Defrost in the fridge or for 30 to 60 seconds in the microwave.

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  • 1red pepper, deseeded and chopped
  • 1 courgette, chopped
  • 3tbsp olive oil
  • 1 butternut squash, halved and deseeded
  • 1-2tbsp freshly chopped thyme
  • Salt and ground black pepper
  • ½ x 125g packet soft cheese with herbs and garlic
  • Sprigs of thyme, to garnish

Set the oven to 200°C or gas mark 6. Place the chopped red pepper and courgette on a baking tray and drizzle over 2tbsp of the olive oil.

Turn the vegetables to coat them well in the oil.

Use a sharp knife to score a criss-cross on the cut surface of the butternut squash halves and put them on the baking tray, cut-side up, alongside the other vegetables. Brush the remaining olive oil over the squash.

Place the baking tray in the centre in the oven and bake for about 30 mins, or until the vegetables are starting to go golden.

Remove from the oven. Scatter the chopped thyme over the red pepper and courgette and season with salt and pepper, and then stir to mix. Fill the cavity of the butternut squash halves with this mixture, also spreading it over the solid end of the vegetable. Break the cheese into pieces and scatter it over the top.

Return the baking tray with the butternut squash to the oven to cook for a further 20-30 mins, or until the cheese is a light-golden colour.

Remove from the oven, cut each piece in two, and serve immediately, with salad garnished with thyme sprigs. If you’re really hungry, you can have a side each, but that’s more expensive. (Not suitable for freezing).


Readers' Pics

Butternut Squash Puree

This was the second solid food I gave to my baby (the first was banana) and he loved it!

Combination ideas using butternut squash baby food puree

Here are 8 delicious combinations you can put together for your baby once he has safely been introduced to butternut squash. Try mashing it with…

  • cooked (or very ripe) pear – simply scrumptious!
  • cooked apple
  • grated cheese (a great way to boost baby’s calcium)
  • cooked pumpkin
  • cooked sweet potato
  • ripe banana
  • cooked carrots
  • smooth, natural peanut butter

Butternut squash baby food recipes

Cheesy Creamy Squash (6 months+)

8 oz (1 cup) cooked butternut squash

1 tsp fresh *coriander (chopped)

  1. Simply mash all the above ingredients together for a tasty puree that the rest of the family can enjoy as a side dish.

Fab and Fruity Squash (6 months+)

4 oz (1/2 cup) cooked butternut squash

1 oz (1/8 cup) dried apricots

  1. Half an hour before you start, soak the apricots and raisins in warm water or apple juice to soften them.
  2. Peel and core the pear.
  3. Mash all the ingredients together or puree in a food processor.
  4. Top with the wheat germ.

Creamy Squash with Sage (6 months+)

8 oz (1 cup) butternut squash, peeled and cut into small chunks

  1. Place the squash in a lightly greased oven-proof dish and bake at 350 deg F (180 deg C) for 15 mins.
  2. Remove from the oven, pour in the cream and add the sage.
  3. Return to the oven and bake for a further 15 mins.
  4. Mash well.

Easy Squash and Red Pepper Soup (6 months+)

1/2 butternut squash, cut into chunks (you can leave the skin on if you wish, but remove before pureeing)

2 medium red bell peppers

around 24 fl oz (3 cups) homemade chicken stock  or vegetable stock

  1. Pre-heat the oven to 375 deg F (190 deg C).
  2. Remove the stem and seeds from the bell pepper and chop roughly.
  3. Place the pepper and squash into a baking tray and roast for around 1/2 hour, until the squash is tender.
  4. Blend until smooth in a food processor, then stir in enough stock to give the perfect consistency for your baby.
  5. Warm throughout.

Butternut Bows (6 months+)

4 oz (1/2 cup) pasta bows (or your baby’s favourite pasta shape, preferably whole grain)

4 oz (1/2 cup) roasted butternut squash

  1. Cook the pasta according to the directions on the pack.
  2. Meanwhile, blend the squash with the nutmeg and sage, then add enough apple juice to give a ‘saucy’ consistency.
  3. Warm through and serve over the cooked pasta (chopped if necessary)

Baby’s Lentil and Butternut Squash Dhal

1/2 medium squash, baked then mashed

small piece of peeled, fresh ginger (great for digestion)

  1. In a saucepan, combine the lentils with the turmeric and cinnamon and pour in the water.
  2. Bring to the boil, then reduce the heat and simmer for 20-30 mins, until the lentils are nice and mushy and have absorbed the water.
  3. Stir in the mashed squash thoroughly… and serve!

Gourmet Butternut Squash Soup with Vanilla

This recipe – which tastes truly special – contains onion. If your baby has a delicate tummy, you may wish to wait until later in his first year to offer it to him.

8 oz (1 cup) butternut squash, peeled and cut into chunks

pinch freshly ground black pepper

drop of pure vanilla extract

  1. Saute the onion in the oil until tender.
  2. Add the chunks of butternut squash and the freshly ground black pepper.
  3. Saute for 10 mins.
  4. Just cover with hot water and bring to the boil.
  5. Reduce the heat then simmer, covered, for 10 mins until the squash begins to soften.
  6. Add the vanilla extract and simmer for a further 5-10 mins.
  7. Blend in a food processor and serve… yum yum!

Squash and Chicken Dinner (7 months+)

2 oz (1/4 cup) cooked butternut squash

1 oz (1/8 cup) cooked chicken

  1. Simply puree or mash all the ingredients together, adding a little breast milk/formula to thin if necessary.

Butternut Squash ‘Ice Cream’

4 oz (1/2 cup) butternut squash puree (made from roasted butternut squash for sweetness)

  1. Stir the vanilla into the puree, then place in the freezer.
  2. Just as the squash is on the point of freezing, stir it thoroughly and serve!

Your little one will never know that this surprisingly delicious treat is contributing to his daily quota of veggies!


Perfect Roasted Squash Recipe

  • Author: The Prairie Homestead/Renee Kohley
  • Category: Side Dish

Ingredients

  • One fall/winter squash of your choice (acorn, spaghetti, butternut, etc)
  • 1 – 2 tablespoons butter OR olive oil OR coconut oil
  • Salt/pepper to taste (I use this salt)
  • Honey, cinnamon, maple syrup, or other seasonings of choice (entirely optional)

Instructions

  1. Grab whatever you can find at the farmer’s market or store! You really can’t go wrong. You want it to feel solid and not mushy.
  2. Cut your squash, scoop out the seeds, and set the halves flesh up on a baking sheet.
  3. Spread butter over the flesh (olive or avocado oil works too – coconut oil will change the flavor so if you aren’t a fan of coconut I would recommend using something else!), and sprinkle sea salt and pepper. You can also add a special sweet twist to the middle of the squash if you want! I think honey goes well with butternut squashes, cinnamon with pumpkin, and pure maple syrup with acorn squashes.
  4. Alternatively, some squashes work well to do a cube method of roasting. Grab a peeler and a butternut squash and peel the outer layer. Cut the squash in half, scoop out the seeds, and the cube it up for the baking sheet. Since butternuts are so dense especially at the top, I find it cooks up faster this way! You can toss the cubes with butter and sea salt/pepper before popping them into the oven!
  5. Roast your prepped squash at 475 degrees for about an hour. Smaller squashes will run anywhere from 45-60 minutes. Larger/thicker squashes will be more like an hour or an hour and 15 minutes.
  6. If you are doing the cubed up squash method you can go as little as 30 minutes and they will be soft with just a little bite left to them – or as long as 45 minutes or so and caramelize the top a little bit.
  7. You can scoop your squash out and serve it right to the plate, or you can puree it further in a food processor if you think a smoother texture like mashed potatoes will go over better with the family. Melt a pat of butter over the top of each serving too!

Other Autumn-Inspired Recipes for You:

Renee is a wife and mama of 3 busy bees under 6 years old. She is passionate about raising the next generation of kids with a better understanding of how food affects their bodies. She is committed to teaching others that simple, real food can make positive changes in health and can be done on a (very) tight budget, all while making the kids smile. Renee blogs at Raising Generation Nourished and can be found on Facebook, Twitter, Instagram, Pinterest and Google+.

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Roasting butternut squash

To roast butternut squash halves without peeling, first halve your squash lengthwise and remove the seeds. Rub a little olive oil over the squash and sprinkle with salt and pepper, for seasoning. You can skip the oil and seasoning if you plan to make butternut squash puree for making pancakes, muffins or other recipes.

Place the squash halves, cut-side-down, in a baking dish. Add 1/2 cup water to the pan. Bake at 375 degrees F until a fork or knife easily pierces through the skin and flesh. Depending on the size of your squash, this will take about 35-45 minutes.

To roast chopped butternut squash, it’s important to cut your squash into pieces that are all roughly the same size. This will ensure that the pieces cook evenly.

Toss your squash cubes with sweet or savory seasonings before roasting. Often I’ll use just olive oil, salt and pepper. In the recipe below I added cinnamon. You can add a little pure maple syrup or some fresh herbs for more flavor. I recommend rosemary or thyme because they can stand up to the heat of the oven and their flavor goes well with butternut squash.

Roast 1-inch butternut squash cubes at 400 degrees F for 30-35 minutes, flipping halfway. You don’t want to overcrowd the pan. You want air to be able to circulate around each piece of squash for the best browning and caramelization. If needed, divide the squash between two pans and rotate the pans from top to bottom in your oven halfway through the baking time.


Is butternut squash safe for babies?

Unless you suspect a specific allergy to butternut squash or other squashes, yes, butternut squash is absolutely safe for babies.

It is not only safe but also nutritious – it is both high in protein content and gluten free. Butternut squash baby recipes are great if you want a highly nutritious and yummy meal for your weaning baby or picky toddler. According to WebMD, a single serving of butternut squash contains more than 100% of your daily requirement of Vitamin A. It also contains Vitamin C, Calcium, Potassium and Magnesium. It is no wonder that many baby-led weaning recipes contain butternut squash.

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Roasted Butternut Squash with Pears

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For this easy, flavorful cold-weather side dish, you begin by roasting rosemary-coated cubes of butternut squash until golden brown. While the squash roasts, you sauté pears and onions, then toss everything together so the fruit and vegetables mingle, but nothing gets overcooked. Serve this simple yet elegant, rich and earthy side with Easy Baked Pork Chops, or at Thanksgiving, Christmas, or other holidays with Easy Brined Turkey with Cream Gravy or Slow-Roasted prime Rib.

For the extra cold days, we also recommend easy butternut squash soup.

Tips for Christmas

Instructions

  1. 1 Heat the oven to 475°F and arrange a rack in the middle. Place a baking sheet in the oven as it heats. Mix the salt, rosemary, and black pepper in a small bowl set aside
  2. 2 Peel the skin from the squash with a vegetable peeler. Trim the top and bottom. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Cut the squash into 3/4-inch cubes and place in a large bowl.
  3. 3 Melt 1 tablespoon of the butter and add it to the squash. Add half of the reserved salt mixture and toss to combine. Remove the hot baking sheet from the oven and spread the squash into an even layer on it. Roast until the squash is golden brown on the bottom, about 25 minutes. Using a flat spatula, stir and continue roasting until knife tender, about 10 minutes more. Meanwhile, prepare the onion and pears.
  4. 4 Cut the onion into medium dice set aside. Peel, core, and cut the pears into large dice set aside. Melt the remaining 2 tablespoons of butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the pears and remaining half of the salt mixture and cook, stirring occasionally, until the pears are knife tender, about 5 to 6 minutes more. Remove the pan from the heat. When the squash is ready, add it to the pan with the onions and pears, toss to combine, and serve.

Stuffed Squash Roast

This vegan holiday centerpiece recipe takes the guesswork out of roasting and stuffing a squash by having you bake it most of the way by itself (which allows you to cook it perfectly) before you stuff and finish it. That also means you can make as many of the components in advance as you'd like and refrigerate them for up to 1 week before assembling for the final roasting.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Related Recipes
Directions

For the squash: Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Use a very sharp knife to split the squash in half lengthwise, then place the halves cut sides down on the baking sheet. Bake (middle rack) for 45 minutes, or until just soft when pierced through the skin with a skewer. Turn cut sides up, season lightly with salt and let cool while you prepare the remaining components.

For the glazed onions: Pour the oil into a large skillet over medium heat. When it shimmers, add the onion and cook, tossing frequently, until it starts to soften, 5 minutes. Stir in the vinegar and sugar, reduce the heat to medium-low and cook until the onions are soft and the syrup is sticky, 10 minutes. Transfer to a small bowl, and rinse out the skillet.

For the rice: Combine the rice, chestnuts, apricots, nuts, lemon juice, sage, salt, black pepper, cayenne pepper and paprika in a large bowl, stirring until thoroughly incorporated. Taste, and add more salt, as needed.

For the mushrooms: Set the rinsed-out skillet over medium heat and pour in the oil. When it shimmers, add the mushrooms and garlic cook for 5 minutes, stirring frequently, until the mushrooms soften, exude their liquid and it evaporates. Remove from the heat and season lightly with salt and pepper.

To assemble, scoop out the fibrous matter and seeds from the squash and discard (or save the seeds for another use), then scoop out a 2-inch channel of flesh, chop or break it up, and mix it into the rice. Spoon the cranberry sauce into one of the squash halves, spreading it thinly in the cavity. Add enough of the rice mixture so it is slightly mounded, and rises above the edge of the squash you can spoon any remaining rice on the squash's serving platter.

Next, layer in this order: the roasted peppers, the glazed onions, the mushrooms and sun-dried tomatoes.

Toss the spinach with the lemon juice, then scatter the leaves on top. Place the other squash half on top, cut side down, lightly pressing if needed to help balance the roast. Use skewers to secure it, or tie with kitchen twine in three evenly spaced spots. Return to the oven and bake (350 degrees) for an additional 15 minutes, or until the filling is heated through.

Remove the skewers or twine. Use a large serrated knife to cut the squash roast crosswise into 8 thick slices, or 12 thinner ones (depending on the appetite of your guests). Serve warm.

NOTE: To roast the bell peppers, position an oven rack 6 inches from the broiler element preheat the broiler. Line a baking sheet with aluminum foil. Place the peppers on the baking sheet broil until charred black on all sides, turning it with tongs as needed. Transfer to a heat-proof bowl and cover with a plate to steam. Once the peppers are cool enough to handle, rub off and discard the charred skins also discard the stems and seeds.


Maple Roasted Butternut Squash & Carrots

Delicious maple roasted side dish to compliment your dinner meal! Great holiday side for your family events.

Ingredients

  • 3 Carrots
  • 1 Butternut Squash
  • 2 tablespoons Olive oil
  • 2 tablespoons Maple Syrup
  • 1/8 teaspoon Nutmeg
  • salt & pepper

Directions

Preheat oven to 425 degrees.

Peel and chop carrots and squash into one inch pieces. Remove seeds from the squash as well.

Toss with olive oil and maple syrup and then place on a large baking sheet. Season with the nutmeg, salt & pepper to taste.

Roast for 20 minutes and turn. Roast for another 10-20 minutes until tender and brown around the edges.

This is one of my favorite easy side dishes! The maple adds a little sweetness and the veggies come out crisp around the outside and creamy inside. So simple and yummy!


How to Roast Butternut Squash

Cooking butternut squash, with its hard, thick shell, can seem daunting. But it’s easy to prepare this orange-fleshed winter staple once you learn a few simple tips.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

How to Roast Butternut Squash

Cooking butternut squash, with its hard, thick shell, can seem daunting. But it’s easy to prepare this orange-fleshed winter staple once you learn a few simple tips.

What You'll Need

Use butternut squash in soups and pasta dishes, or just serve it baked in its shell with a pat of butter and a drizzle of honey. You'll need just a few additional ingredients: olive oil, salt and pepper.



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