This butternut squash baby food is quick and easy. It’s nutritious and creamy with a slight sweetness, so babies love it! It is a great first food for babies 6 months and older.
Why make my own baby food?
It is a great way to save money. Many baby food containers cost at least $1 per 3-4 oz whereas one medium butternut squash costs around $4 and provide at least 20 oz of baby food.
It causes less waste. Many baby food containers are plastic or pouches which are bad for the environment and not easily recycled. Glass containers can be reused or recycled but my motto is that it is always better to use fewer single-use products.
It is healthier. When you make food at home, you know exactly what goes in it and you can avoid extra preservatives that are in store-bought baby food.
It is a fun connection to your baby! You are doing something that may seem simple to some but is creative and intentional in how you feed and nourish your baby. They will not know, but you will!
Is butternut squash healthy for my baby?
Absolutely! It is a wonderful first food for babies starting into the journey of eating solid foods.
Butternut squash baby food is an excellent source of both fiber and vitamins. It is loaded with vitamins A, B, C, and E, supporting your baby’s eyes, blood, skin, and brain. You can find this info and a lot more at my go-to site for what to feed my baby, Solid Starts.
Most babies enjoy butternut squash which I assume is because it is creamy and slightly sweet.
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Ingredients and Materials for Butternut Squash Baby Food
- 1 medium Butternut Squash; cut in half, and seeded
- water
- breast milk or formula (optional)
- Instant Pot (if you don’t have one, you can oven roast the squash)
- Blender (a food processor is a runner-up; another option is to use a good old bowl and fork to mash and mix)
Optional but very helpful for storage and serving:
How to Make Butternut Squash Baby Food
- Cut the butternut squash in half length-wise. If there is a woody nub on the top, pop it off or cut the very top off. Scoop out the seeds and guts but leave the skin on.
- Put roughly 1 cup of water in the bottom of your Instant Pot then place the wire trivet in the bottom. Place the prepped squash in the Instant Pot. You may need to try several positions to get it to fit. If it is too tight, you can cut each half in half between the top and bottom.
- Put the lid on and move the valve to “sealing”. Cook it on manual (high pressure) for 8-10 minutes. If it is a smaller squash, cook for 8 minutes. If it is larger or if you want to make sure it is cooked to a soft consistency for your baby, then cook it for 10 minutes. (It will take about 10 minutes for the pressure to build, then cook for however long you set it for.)
- Once finished you can do a quick release by turning the valve to “venting”. Make sure nothing is covering the valve and your hand is out of the way. The pressure will release and you can open the pot.
- Let it cool a bit and use tongs or a large spoon to remove it from the pot. Use a spoon to scrape the squash off the skin.
- Put it in a blender and blend until smooth. If you want to make it really smooth and creamy, as well as add some additional health benefits, add 1 oz of breast milk or formula and blend again. (see note) You can also thin it down with water. Start with 1 tbsp
- Store in the fridge for 3-5 days or in the freezer for 10-12 months. I spoon mine into baby food freezer trays to freeze it. Once frozen I pop it into a freezer bag for easy access.
Some additional notes
These freezer trays make 1 oz balls of food. I try to plan ahead and put a few into these glass jars to thaw in the fridge so I don’t need to microwave them which minimizes nutrients, especially in breast milk. The jars also travel well for trips out and about.
How much milk to add: When my baby was just starting solids around 6 months I added closer to 2 oz of breast milk to make it thinner. At about 9 months I wanted it a little thicker so I added only 1 oz. This is completely up to you and your baby’s preference.
Butternut Squash Baby Food | Instant Pot
This homemade butternut squash baby food recipe is quick and easy to make in the Instant Pot (and possible to make without it). It's nutritious and creamy with a slight sweetness, so babies love it! This is a great first food for babies.
Ingredients
- 1 medium Butternut Squash
- 1 cup water
- 1 oz breast milk or formula (optional)
Instructions
- Cut the butternut squash in half length-wise. If there is a woody nub on the top, pop it off or cut the very top off. Scoop out the seeds and guts. Leave the skin on.
- Put roughly 1 cup of water in the bottom of your Instant Pot then place the wire trivet in the bottom. Place the prepped squash in the Instant Pot. You may need to try several positions to get it to fit. If it is too tight, you can cut each half in half between the top and bottom.
- Put the lid on and move the valve to "sealing". Cook it on manual (high pressure) for 8-10 minutes. If it is a smaller squash, cook for 8 minutes. If it is larger or if you want to make sure it is cooked to a soft consistency for your baby, then cook it for 10 minutes. It will take 10 minutes for the pressure to build, then cook for however long you set it for.
- Once finished you can do a quick release by turning the valve to "venting". Make sure nothing is covering the valve and your hand is out of the way. The pressure will release and you can open the pot.
- Let cool a bit and use tongs or a large spoon to remove from the pot. Use a spoon to scrape the squash off the skin.
- Put it in a blender and blend until smooth. If you want to make it really smooth and creamy, as well as add some additional nutrients, add 1 oz of breast milk or formula and blend again. (see note) You can also thin it down with water. Start with 1 Tbsp of water then add more if needed.
- Store in the fridge for 3-5 days or in the freezer for 10-12 months. I spoon mine into baby food freezer trays to freeze it. Once frozen I pop it into a freezer bag for easy access.
Notes
How much milk to add: When my baby was just starting solids around 6 months I added closer to 2 oz of breast milk to make it thinner. At about 9 months I wanted it a little thicker so I added only 1 oz. This is completely up to you and your baby's preference.
These freezer trays make 1 oz balls of food. I try to plan ahead and put a few into these glass jars to thaw in the fridge so I don't need to microwave them which minimizes nutrients, especially in breast milk. The jars also travel well for trips out and about.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 5Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Nutrition information isn’t always accurate. It is an estimation and not a guarantee. The info will change based on ingredients used and serving size.
Other Recipes You and Your Kids May Enjoy!
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