Is your baby ready to start solids? You might notice him watching you intently when you’re eating, mimicking your chewing motions with his mouth. To get him started, let him try butternut squash puree. Babies often like the sweet, earthy flavor of squash, and when you add cinnamon and coconut oil, you know his first food is going to be a hit. Softened, roasted squash can also be served to toddlers and babies practicing baby-led weaning.
Makes 3 cups cubed or 2 cups pureed
- Bake whole butternut squash for 1 hour. Remove and allow to cool.
- Once squash is cool, peel, remove seeds and cut into small cubes.
- Add squash to blender with coconut oil, cinnamon, salt and pepper. If mixture is too thick, stir in breastmilk or formula to thin.
- Use within 2-3 days; freeze leftovers.
Note: For babies practicing baby-led weaning, serve roasted squash tossed with seasonings in thin, finger-length sticks (easier for babies to grab!). Squash must be soft enough to squish between your tongue and the roof of your mouth to serve to babies. For toddlers or older babies who have developed the pincer grasp, serve as cubes.