Nutritious Butternut Squash Purée For Babies
* stage 2, 6-8 months; combination purées with multiple ingredients, still smooth but slicker thicker *
Ingredients:
• 1 medium organic butternut squash
• 1 tbsp olive oil
• 2 tbsp cooked red lentils or quinoa
• 1 tbsp full-fat Greek yogurt
• Pinch of cinnamon
Method:
1. Prepare the Squash:
• Preheat the oven to 400°F (200°C).
• Cut the squash in half, scoop out the seeds.
brush the flesh with olive oil.
• Place face-down on a baking sheet.
• Roast for 50-60 minutes until tender.
2. Cook the Protein:
• While the squash roasts, cook red lentils or quinoa in water until very soft and mushy. Set aside.
3. Blend:
• Scoop the roasted squash flesh into a blender or food processor.
• Add the cooked lentils/quinoa, Greek yogurt, and cinnamon.
• Pour in the vegetable stock, breast milk, or formula as needed to achieve the desired consistency.
4. Optional Add-Ins:
• Stir in 1 tsp of smooth nut butter for extra protein and healthy fats if your baby has already been introduced to nuts safely.
5. Serve:
• Serve warm or at room temperature. Store leftovers in airtight containers in the fridge for up to 3 days or freeze in baby-friendly portions.
