Butternut Squash and Apple Puree
By the GreenSpoon Kids kitchen
A warm, comforting blend of roasted butternut squash and sweet apple. The slightly thicker texture helps babies develop their swallowing skills.
Butternut squash and apple puree is a warm, comforting blend that tastes a little like autumn in a bowl. Roasting the squash and apple before blending brings out their natural sweetness, giving this puree a deeper, more appealing flavor than steaming would. Made slightly thicker than a first puree, it suits a 6 to 8 month old who is ready to move on from the very thinnest textures.
Ingredients(5)
- 1 cup butternut squash, peeled and cubed
- 1 medium apple, peeled and chopped
- 1/2 teaspoon unsalted butter
- 2 tablespoons water or breast milk
- Tiny pinch of cinnamon (optional)
Instructions(8 steps)
- 1
Preheat oven to 200C/400F.
- 2
Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
- 3
Peel and core the apple, cut into similar sized pieces.
- 4
Spread squash on a baking tray lined with parchment paper.
- 5
Roast squash for 20 minutes, then add apple pieces and roast for another 10 minutes until everything is very soft.
- 6
Transfer to a blender with butter and water or breast milk.
- 7
Blend to a thick but smooth consistency - slightly chunkier than a first puree.
- 8
Add a tiny pinch of cinnamon if desired. Cool before serving.
Nutritional Highlights
- -Butternut squash is rich in vitamin A and beta-carotene
- -Apple provides vitamin C to help iron absorption
- -Small amount of healthy fat from butter aids nutrient absorption
- -Good source of dietary fiber
Age Appropriateness
Ideal for 6-8 month olds ready for slightly thicker textures. The roasting brings out natural sweetness that babies enjoy.
Introduction Tip
Roasting vegetables brings out their natural sweetness, making them more appealing to babies than steamed versions.
Why this works
Roasting is the secret here. Where steaming keeps vegetables watery and mild, roasting concentrates the natural sugars in butternut squash and apple, so the puree is richer and sweeter and babies tend to love it. Both ingredients blend to a smooth, velvety texture, and making it a touch thicker than a first puree gives a 6 to 8 month old gentle practice at managing a more substantial spoonful and developing their swallowing. A tiny bit of butter adds healthy fat and a smooth mouthfeel, and a pinch of cinnamon brings cozy, kid-friendly warmth.
Variations and swaps
- Swap the apple for pear, or the squash for sweet potato or carrot.
- Thin with breast milk or formula for a younger baby, or leave it thicker for an older one.
- Skip the butter for a vegan version, or use a little olive oil instead.
- Leave out the cinnamon, or keep it as the tiniest pinch for gentle flavor.
- As your baby grows, mash rather than blend for a lumpier texture.
Make ahead and storage
This puree keeps covered in the fridge for up to 3 days and freezes very well. Portion it into an ice cube tray, freeze until solid, then bag for up to 1 month and thaw what you need. Reheat gently until warmed through, stir to even out the temperature, and cool to lukewarm before serving. Roasting a big batch and freezing it is a great time-saver.
What to serve with it
Serve it lukewarm and smooth from a soft spoon, offering a few spoonfuls and letting your baby guide the pace. It pairs well with a savory puree to balance the sweetness across a meal. Keep things relaxed, and let your baby get comfortable with the slightly thicker texture in their own time.
Common questions
Why roast the vegetables instead of steaming?
Roasting concentrates the natural sugars in squash and apple, giving the puree a deeper, sweeter flavor that babies tend to find more appealing than the milder, more watery taste of steamed versions. It is a simple way to make first vegetables more enticing.
Is this thicker than a first puree?
Slightly, yes. It is aimed at 6 to 8 month olds who have managed the thinnest first purees and are ready for a bit more body, which helps them develop their swallowing. For a younger or newer eater, just thin it with more breast milk, formula, or water.
Can I add a spice?
A tiny pinch of cinnamon works beautifully with squash and apple and is fine for babies. Keep it to a small amount for gentle warmth. Babies do not need salt or sugar, but mild spices and herbs are a nice way to build flavor early.
Can I batch cook and freeze it?
Absolutely. It freezes very well, so roast a big tray, blend, and freeze it in an ice cube tray for easy single portions. Thaw and gently reheat a cube or two as needed, cooling to a safe temperature before serving.
Parent guide
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