How to Cook Butternut Squash for Babies


Butternut squash is a winter squash that is high in vitamins that are necessary for healthy growth. Containing vitamin A, folate, calcium, iron, potassium and fiber, butternut squash makes a wise addition to a baby's diet. Prepare butternut squash for your baby at home. A benefit of self-preparation is the knowledge that the squash is free from the potentially harmful additives and preservatives that are found in processed foods. However, the squash may have been chemically treated with pesticides while growing so it is imperative to wash the product before cooking.

Step 1

Preheat an oven to 400 degrees F.

Step 2

Put 2 inches of water in a baking pan and set it aside.

Step 3

Wash the rind of the squash, removing all dirt and debris. Wash the squash thoroughly, even if it doesn't appear soiled.

Step 4

Carefully cut the squash in half, lengthwise, with a knife.

Step 5

Scoop out the loose seeds and pulp with a spoon.

Step 6

Lay the two halves, with the inside facing down, in the baking pan with the water.

Step 7

Bake in the preheated oven for 45 minutes or until the skin on the rind of the squash begins to darken and peel. Test the squash by sticking a fork in it to see it is done.

Step 8

Remove the squash from the baking pan and let it cool.

Step 9

Peel the skin off of the squash pieces or scoop the squash out of the skin, whichever is easier for you.

Step 10

Place the pieces of squash in a blender and use the "Puree" setting. Puree the squash and add water until it reaches a consistency that is easy for your baby to eat.

Tips and Warnings

  • Do not store leftover butternut squash in the refrigerator for more than one day. Freeze any leftover, pureed squash.

Things You'll Need

  • Knife
  • Baking pan
  • Blender


  • Wholesome Baby Food: Squash baby food recipes
  • Homemade Baby Food Recipes: Butternut Squash
Keywords: butternut squash for babies, cooking butternut squash baby food, puree butternut squash

About this Author

A freelance writer for over 12 years, Traci Vandermark has written extensively on health and fitness topics. She is a student of health, fitness and nutrition at the International Institute Of Holistic Healing, certified by the American Association of Nutritional Consultants. Her articles have appeared in Catskill Country Magazine, The Lookout Magazine, Capper's, Birds and Blooms and Country Discoveries, to name a few.