Littlest Foodie

Delicious and Nutritious Meals for Your Littlest Foodie!

Roasted Butternut Squash Baby Food

So easy and incredibly delicious!  There are so many uses for butternut squash,

Roast Butternut Squash Pureeand one large squash can go a long way!  I cut the squash in half and seasoned one side for my Littlest Foodie and the other as a side dish for my husband and I.  It was a crowd pleaser!

Ingredients:

  • 1 large butternut squash
  • olive oil (drizzle)
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp tarragon
  • 1/4 tsp cinnamon
  • salt
  • pepper

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Directions:

Preheat oven to 400 degrees.  Cut your butternut squash in half and remove seeds and fiber.  Place on a foil-lined cookie sheet.  Lightly baste both sides with olive oil and slowly pour 1/4 tsp of vanilla on each side.  Use baster to distribute vanilla.  Sprinkle both sides with tarragon and cinnamon.  On the “adult” side, season with a few sprinkles of salt and pepper.

Roast for an hour – squash with be tender when it’s done.  Scoop out meat and puree your Littlest Foodie’s side.  I cut the adult side in half and shared it with my husband.

You’re Littlest Foodie will enjoy the squash puree as is or:

  • puree with 3-4 ounces of cooked chicken breast (and some water to dilute)
  • mix with yogurt (I used 2 tablespoons of plain, whole milk yogurt)

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