Butternut Squash Puree
Butternut squash puree is a good first food for babies starting solids, it is also a lovely side dish for family meals.
Servings: 4 serves
Calories: 42kcal
Ingredients
- ½ butternut 500 grams
- 1 cup water
Optional
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 50 grams butter
Instructions
- Remove the skin and the seeds from the butternut, and cut into cubes.
- Place the cubed butternut in a saucepan with water.
- Cover, with a lid, bring to a boil, then reduce to a simmer for 10 minutes until the butternut is tender.
- Drain, reserving the liquid.
- Blend your butternut (with spices) if you are using it until a smooth texture is achieved, add liquid as needed to reach a velvety smooth consistency. You can use either a blender or a food processor for this step. If you are making this for your baby stop at this step.
- If you are adding butter add cubed butter to the smooth puree and blend until it is well mixed.
- Taste and salt as needed for a family meal.
Notes
- Yield: 1 cup of butternut squash purée
- For a richer flavor you can roast the butternut squash on a baking sheet in the oven until tender, instead of cooking it with water on the stovetop.
- This recipe will work just as well with pumpkin.
- Freeze portions of your butternut purée in ice cube trays or baby food trays.
- Choose a good butternut squash: Look for a firm butternut squash that is evenly beige in colour, and its stalk stump should be in place (a squash with its stalk in place will last longer)
Nutrition
Serving: 1g | Calories: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9966IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 1mg