How to Make Squash Baby Food

Although my previous post goes into detail on the process of making your own baby food, I felt that the squash deserves its own separate post because of the unfamiliarity most people have with this vegetable.

My daughter loved squash as a baby and still loves it as a toddler. Even though she's graduated to fork, spoon, and regular table foods, I still serve up mashed squash on a regular basis because it yields a large amount of food for minimal effort, it freezes well, and is a good source of vitamin A.


There are many varieties of squash, but I prefer the butternut squash simply because its large size and smooth shape makes it easy to remove the roasted interior from the skin. (The acorn squash, on the other hand, requires much more effort due to its small size and irregular shape.)

How to Roast Squash for Baby Food
1. Wash exterior and cut off woody ends. Then cut in half lengthwise.
2. Spoon out seeds.
3. Place cut side down and add a small amount of water to pan. Cook at 350 for 45 min. The skin will become light brown and slightly dimpled when done.
4. Spoon out the roasted interior and enjoy.