butternut squash and peach puree

butternut suash puree

Peaches, peaches, peaches!!! Thanks to this year’s harvest from the ranch and our neighboring friends (thanks LL!) my house is overflowing and exploding with juicy Texas organic peaches! Best time of summer in my opinion. So, before they all get squishy I am using them in everything…and I do mean everything, beware. This is one of our favorite purees that we make all of the time but especially now when they’re in season! Full of Vitamin A, C and calcium, this puree is not only perfect for babies ready for stage 1 foods (providing they have sampled butternut squash and peaches separately to make sure of no allergic reaction) it is perfect for us all!

Butternut Squash and Peach Puree {stage 1+} makes 3 cups

  • 1 small butternut squash
  • 4 to 5 large peaches (2 cups sliced), peaches are on the dirty dozen list choose organic if possible
  • of course you could always make this supper fast & buy winter squash puree & frozen peaches but that takes all the fun out of it.

Preheat oven to 400°.

With a sharp knife, slice the end and top of the squash. Stand it upright and slice the squash in half. With a spoon, scoop out the seeds and discard. Lay both halves face down in a baking dish or pan. I cover mine with foil because I hate cleaning dishes almost as much as laundry but that’s another story for another day. Place in oven for 45-50 minutes until tender. Allow to cool.

While the squash is in the oven, peel and slice peaches.

After the squash has cooled, scoop out the “meat” and discard the skin. Set aside 1 cup of butternut squash. The rest you can eat for dinner or puree and freeze for future use. In a food processor or blender, add 2 cups of sliced peaches and 1 cup of the butternut squash. Puree for 1 to 2 minutes until silky smooth.

Serve or freeze.

To freeze, spoon puree in an ice-cube tray and cover with plastic wrap. Place in freezer. Once frozen, store cubes in a freezer bag in the freezer for up to 3 months. Each cube is 1 ounce.

If using immediately this will store in refrigerator in an air tight container for 3 days.

Like I said earlier, this is a great puree for everyone! Mia thinks she’s a big girl and won’t touch anything that resembles baby food, except applesauce. I still make purees weekly not only for you but for our family. It’s a great and fast way to sneak a little fruit or veggie in almost everything! Try adding a defrosted cube of this into yogurt with a little honey or oatmeal in the morning (Mia’s current favorite). The little ones will never know its squash! *insert evil genius smile here*

left: plain yogurt with buternut squash and peach puree and a little honey

right: oatmeal with butternut squash and peach puree with dried cherries and flax seed

    Comments

  • Brooke Barker


    I love this! Never thought to add a purée to oatmeal.

  • Leigh


    I just found this site from The Pioneer Woman. Never imagined you would have baby food recipes as well. I’m a new follower no stalker!!!

    Leave a Comment

    Your email is never shared.
    Required fields are marked *