Good Morning America Recipes

Liza Huber's Butternut Squash Baby Food

Make This Nutritious Food For Your Child

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Liza Huber and Susan Lucci explain how to prepare fun meals for your baby.
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Cook Time: min

Liza Huber, author of "Sage Spoonfuls", creates delcious wholesome baby food. Make this natural and healthy baby food your child will love.

Ingredients

  • 1 Large Butternut Squash = 25 oz puree
  • Cooking Directions

    Preheat oven to 450 degrees and line a baking sheet with

    unbleached parchment paper.


    Cut the butternut squash in half lengthwise, scoop out the seeds

    and stringy fibers with a spoon and discard.


    Place squash cut side down on the baking sheet and place in oven

    on the middle rack.


    Roast for about 45 minutes, until squash is easily pierced with a fork.


    Let cool for 5 minutes then scoop the squash out of the skin with a spoon

    or just peel the skin right off. It's best to use an oven mitt when handling

    the roasted squash so you don't burn your hand.


    Puree until smooth, using an immersion blender or food processor.

    Butternut squash is naturally juicy, so you won't need additional liquid for

    thinning.


    Let cool and serve or store.


    Butternut squash puree can be stored in Sage Spoonfuls jars for up to 3

    days in the refrigerator and up to 3 months in the freezer.


    Serving:

    Butternut Squash puree tastes great both warm and cool. For a

    creamier consistency with added nutrition, mix puree with a little breast

    milk or formula and a baby cereal (rice, oatmeal, millet, or barley) and

    serve warm. For extra flavor, add a pinch of cinnamon.


    This recipe was styled by chef Karen Pickus for Good Morning America.


    Recipe courtesy of Liza Huber. Purchase her cookbook, Sage Spoonfuls, here.

    Recipe Summary

    Main Ingredients: butternut squash

    Course: Vegetable

    More Info: Kids Friendly


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