Savory Carrot Squash Baby Food

Time to Table:

< 30 minutes

Contains:

No major allergens

Servings:

Food for Babies

Cooks like this recipe

Introduce sweet and savory flavors with this homemade carrot and butternut squash puree! With a hint of thyme, this simple 3-ingredient blend offers your baby delicious new vegetables to try. It’s a perfect recipe for spoon-feeding and beginning eaters.

See Nutrition Information

How to Make It

Ingredients

2 medium whole carrots or 1 cup chopped, frozen
1 cup chopped butternut squash, fresh or frozen
¼ teaspoon dried thyme

Preparation

Thoroughly wash all fresh produce.

If using fresh whole carrots, trim ends, peel and cut into ½ inch pieces.

In a medium-sized saucepan, add carrots, butternut squash and about ½ inch of water. Bring to a boil over medium-high heat.

Reduce heat to low and cover with lid. Simmer for about 10 minutes until fork-tender.

Once squash and carrots are tender, remove from heat. Using a slotted spoon, carefully remove vegetables from pan and add to a blender. Reserve cooking water in pan if needed for thinning.

Add dried thyme and ¼ cup of breastmilk, formula or reserved cooking water to the blender.

Blend until smooth and creamy, until all chunks and lumps are gone. If needed, add additional breastmilk, formula or water 1 tablespoon at a time to reach desired consistency.

Allow to cool before serving. Yields approximately 10 ounces.

Storage Guidelines:

Separate a small amount for your baby to eat and save the rest in the fridge or freezer. For food safety, do not save any leftovers from the portion you serve your baby.

Refrigerator: Store in fridge for up to 3 days.

Freezer: Cover and freeze portions in an ice cube tray. Once the cubes are frozen, pop them out and store in a freezer bag for up to 3 months.

To prepare a whole butternut squash: Rinse squash and carefully trim off ends. To help soften the tough skin, poke with a fork 5-10 times around the squash. Place squash on a microwave-safe dish and cook for 3-5 minutes. Once squash is softened, carefully remove from microwave. Cut in half length-wise and peel skin from squash. Scoop out seeds before chopping.

Try roasting. Heat oven to 425 degrees. Place unpeeled squash halves on baking sheet, with cut side facing up. Bake 45 minutes. Remove squash from oven, let cool slightly, then scoop out flesh with a spoon – no chopping required.

Have extra butternut squash? Roast in the oven and then blend with broth to make a delicious soup for your entire family to enjoy!

Nutrition Facts (Per Serving)

Serving Size:

2 ounces

Calories:

Protein:

0.6g

Carbohydrate:

6.7g

Fat:

0.1g

Sodium:

18.5mg

Fiber:

Calcium:

25.7mg

Iron:

0.4mg

Savory Carrot Squash Baby Food

Savory Carrot Squash Baby Food

How to Make It

Ingredients

Preparation

Nutrition Facts (Per Serving)

Recommended Recipes