{Tiny Tot Tuesdays} Homemade Organic Baby Butternut Squash

Butternut squash is, surprisingly, Bradley's second favorite food. It's right up there with sweet potatoes, and you can see from this post how much he loves sweet potatoes. He got a little camera shy in this photo, but he gobbled them up like there was no tomorrow! 

You can choose to roast the squash like I did with the sweet potatoes, but I decided to boil these for the sake of saving some time. Butternut squash is a type of pumpkin, so it tends to be a little sweeter than other squash. Plus it's packed with Vitamin A, which growing babies need plenty of!

Printable Recipe

Ingredients
Makes 12 servings

• 1 large organic butternut squash
• Purified water

Peel the butternut squash and cut in half. Remove all the seeds from the inside and cut into small chunks. Rinse with cold water.

Heat a large pot of water to boiling. Add the squash to the water and cook for about 10 minutes, or until tender.

Drain squash and add to a food processor. Add 1/4 cup of purified water and process until smooth. Add more water, if necessary, to get to your desired consistency.

Allow to cool then serve to your baby with a spoon. I recommend adding some breast milk or formula to the pureed squash as well...this thins out the squash and adds a flavor they already know and enjoy.

If saving for a later date, pour it into storage cups to freeze or refrigerate. You can refrigerate up to 3 days or freeze for 30 days. Make sure you label your squash! Once you are ready to serve, heat the refrigerated or frozen squash up in the microwave and allow to cool to just warmer than room temperature. Add breast milk or formula to thin it out.

*Consult with your pediatrician before feeding your baby solid foods and to see what amount/type of food you should give your child.

Source: SK Original