Butternut Squash, Apple & Sweet Potato Purée

at-a-glance

Type of Dish

Main Dish

Want to make homemade baby food for your little one, but don’t know where to start? Inspire your babies palate with a bounty of fruits and vegetables with this purée.
Watch a step-by-step video of Catherine McCord making this recipe on weelicious.com.

1 cup butternut squash, peeled and cubed

1 apple, peeled, cored and cubed

1 sweet potato, peeled and cubed

2 teaspoon olive oil

1/2 teaspoon pumpkin pie spice

1. Preheat oven to 425 degrees.

2. Place the first four ingredients in a bowl and toss to coat the vegetables.

3. Pour the vegetables on to a foil lined sheet tray and roast for 45 minutes, stirring halfway through, or until tender and golden. Remove from the oven and allow to cool.

4. Place the vegetables in a food processor along with the pumpkin pie spice and puree until smooth.*4. Place the vegetables in a food processor along with the pumpkin pie spice and puree until smooth.*

5. Serve.

* At this point the puree can be placed in freezer cubes and frozen for up to 3 months.

Recipe by Catherine McCord courtesy of weelicious.com