Butternut Squash Baby!

There is no need to be scared of this gourd!  Butternut Squash has a succulent flavor and is rich in antioxidants, fiber, potassium and B6!  I was able to make a couple of portions of baby food for my daughter and a large batch of soup with just one butternut squash.  Squash puree freezes well and the soup just gets better as it sits.  So you can make this ahead of time and pull it out for a quick lunch or dinner.  I love the combo of soup and sandwich, this ham sandwich makes this a great Fall time treat!

Butternut Squash Puree for Baby

Cut butternut squash in half, scoop out the seeds and goop (you can roast these seeds too), then place in roasting pan with about an inch of water.  Roast at 350 degrees for about an hour.  Once the squash is cooled, scoop out the flesh and puree in blender or food processor.  Serve your baby the pureed squash and use the remaining squash for the soup.

Roasted Butternut Squash Soup

  • 1/2 an onion
  • 1 carrot
  • 1 celery stalk
  • Cinnamon
  • Nutmeg
  • Salt and Pepper
  • 32 oz. Low Sodium Chicken Stock
  • Optional – Mascarpone Cheese and roasted pumpkin seeds

Dice the onion, carrots and celery, sauté in a large pot with extra virgin olive oil.  Sprinkle in a dash of salt, fresh ground black pepper, cinnamon and fresh grated nutmeg.   Sauté until tender about 10 minutes then add 1 cup of the chicken stock.  Transfer veggies to a blender or food processor and puree until smooth (OR if you have an immersion blender, good for you, skip this step and blend everything in the pot together).  Add remaining chicken stock and the pureed butternut squash.   Simmer for at least 10 minutes.  Serve with a dollop of mascarpone cheese and a sprinkle of toasted seeds.

Hearty Ham Sandwich

  • Whole Wheat Bread
  • Sliced Ham
  • Sliced Provolone Cheese
  • Jarred Red Sweet Peppers
  • Thinly sliced pears
  • Butter

Lightly butter one side of each piece of bread, lay the buttered side down on a hot griddle or grill pan over medium heat.  Layer on, thinly sliced ham, cheese, peppers, pears and the top piece of bread – buttered side up.  After 2-3 minutes flip the sandwich over and cook an additional 2-3 minutes until the bread is crispy and the cheese is ooey-gooey.  Enjoy!

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Dinner, Veggies

4 comments


  1. Jordan

    I mix the squash with apple sauce and Helen really loves it!

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