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Butternut Squash Baby Puree

Golden butternut squash steamed in the Varoma and blended silky smooth for babies. No salt, no sugar.

By Wanda Oyola 45 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A small glass jar of smooth golden butternut squash puree with a silicone baby spoon and a whole butternut squash beside it.

Butternut squash has a sweet, nutty flavor and a smooth, creamy flesh that turns into a golden puree with almost no effort. It is a gentle first vegetable, and it mixes well with fruit purees later on. There is no salt, sugar or honey here, only squash and a little of its own cooking water.

The Thermomix® TM7™ steams the cubes in the Varoma over a little water, then blends them in the same bowl until silky. Squash is naturally moist, so it needs only a splash of liquid. The hardest part is peeling it, and many supermarkets sell it already peeled and cubed.

Made in the Thermomix® TM7™

Butternut Squash Baby Puree

Makes: About 750 g (3 cups), 24 small portions

  • Prep15 min
  • Cook30 min
  • Total45 min
  • Serves24

Ingredients

Instructions

  1. Place the water in the mixing bowl. Spread the squash cubes in the Varoma dish and close the Varoma lid.
  2. Remove the measuring cup, place the Varoma in position and steam 25 min/Varoma/speed 1, until a knife slides easily into the cubes.
  3. Set the Varoma aside, pour the cooking water into a jug and save it.
  4. Place the squash and 50 g (3 1/2 tbsp) of the saved cooking water in the mixing bowl. With the measuring cup in place, blend 1 min/speed 5-10, increasing speed gradually.
  5. Scrape down the sides with the spatula. For a thinner puree, add more cooking water, 1 tbsp at a time, and blend 10 sec/speed 8.
  6. Let the puree cool until lukewarm, check the temperature on the inside of your wrist and serve a small portion in a bowl.

Tips

  • Ask your pediatrician before starting solids and about the right texture for your baby's age. First purees are usually very smooth and thin; as your baby grows, blend less and leave it thicker, then move on to soft mashed squash.
  • Keep the puree covered in the fridge up to 2 days, or freeze it in an ice cube tray, then move the cubes to a freezer bag and use them within 2 months. Thaw in the fridge overnight.
  • To peel a whole squash, cut off both ends, cut it where the neck meets the round bottom, stand each piece flat and slice the skin off from top to bottom. Scoop out the seeds with a spoon.
  • West Indian calabaza, the pumpkin sold in wedges at Latin markets, works the same way with the same steaming time.

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