Butternut Squash, Apple & Sweet Potato Purée

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 puree. Watch a step-by-step video of Catherine McCord making this recipe on weelicious.com.

Butternut Squash, Apple & Sweet Potato Puree

Ingredients

  • 1 cup butternut squash, peeled and cubed
  • 1 apple, peeled, cored and cubed
  • 1 sweet potato, peeled and cubed
  • 2 teaspoons olive oil
  • 1/2 teaspoon pumpkin pie spice

Make It

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.*

5. Serve.

Note

  • * 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
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