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After about a month of eating solids, I wanted to start introducing more flavors 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! Store any leftovers in the fridge for up to 3 days.
Ingredients
- 1 small butternut squash, halved lengthwise and seeded
- 1 teaspoon olive oil
- ¼ teaspoon dried thyme
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
Step 3
Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
Step 4
Scoop out the squash flesh and mash in a bowl.
Cook’s Notes:
Instead of mashing the squash in a bowl, you can place it in a food processor and puree it with a little breast milk, formula, or salt-free vegetable stock.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 62 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium5mg | 0% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber3g | 9% |
| Total Sugars3g | |
| Protein1g | |
| Vitamin C26mg | 132% |
| Calcium61mg | 5% |
| Iron1mg | 5% |
| Potassium440mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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