Butternut squash has a naturally creamy texture when peeled, deseeded and cooked thoroughly. Its cooking time varies with the size of the cubes, so use a fork-tender test rather than the clock alone.
Wash the squash and carefully remove its tough skin, seeds and stringy centre. Cut the flesh into small even cubes.
Steam or simmer the cubes until the thickest piece squashes completely under a fork. Allow extra time if needed; do not blend firm chunks.
Mash or blend the tender flesh until smooth, adding a little safe water if needed to achieve a moist spoonable consistency. Cool before feeding.
Serve a smooth spoon-fed purée for early eaters, progressing to a soft thicker mash as feeding skills develop. Check for any remaining tough skin or hard pieces; pair with other suitable foods across the day.
Smooth, moist spoonable squash purée with no tough pieces.
Soft thicker squash mash if your baby manages texture.
Plain butternut squash and water do not intentionally contain common major allergens; individual reactions are still possible.
Cool untouched cooked purée promptly and refrigerate covered; use within 2 days. Reheat thoroughly, stir and cool before serving; discard food from baby's bowl.
Cool untouched cooked purée promptly and refrigerate covered; use within 2 days. Reheat thoroughly, stir and cool before serving; discard food from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
