Cook squash for baby food

Butternut Squash Baby Food (Stage One)

This homemade Roasted Butternut Squash Baby Food Puree recipe not only contains calcium, folate, fiber, and vitamins A and C, but it is also a deliciously smooth way to introduce butternut squash to your baby! It’s a great Stage 1 baby food for 4-6 months and up!

Medically reviewed Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

Butternut Squash Baby Food

This butternut squash puree is a quick and simple recipe that involves roughly 5 minutes of hands-on time! 🖐

We’ll let the oven do all the hard work for the rest of the prep time. Cuz why should we work harder 💪 when we can work smarter? 🙋‍♀️

Butternut squash contains calcium, folate, fiber, and vitamins A and C and is considered one of the very best first foods for your baby.

Is it your first time making homemade baby food? Then I suggest you start this journey by reading my in-depth Guide on How to Make Homemade Baby Food. The detailed guide goes over all the important information such as the best cooking tools to have on hand, safe storage, how to know when baby is ready for solids, how to introduce purees, the best first foods for baby, and more! You can also check out my best-selling cookbook for even more information and recipes!

Butternut Squash Video

Watch this video to see just how easy it is to make this delicious puree for your baby!

Reasons to Love this Butternut Squash Puree
  • creamy and smooth
  • great for 4-6+ months
  • stage one baby food
  • healthy — full of essential nutrients for your baby
  • easy to make — requires only 5 minutes of hands-on time
  • babies will love the sweet and earthy taste
  • homemade
  • freezer-friendly 
  • budget-friendly

Health Benefits of Butternut Squash

  • High levels of antioxidants and vitamins A and C, which boosts the immune system and reduces inflammation
  • A good source of potassium that helps keep bones healthy
  • Contains a protein that may be a potent anticancer agent
  • Provides calcium to help strengthen bones and folate to help with brain development


Make sure to read the recipe card below for full ingredients and instructions!

  • Butternut Squash: This is an easy-to-find, inexpensive, and nutritious food for your baby! When selecting butternut squash, look for a firm squash that has a solid beige color skin without bruising or damage marks. The insides will range from bright yellow to burnt orange, so don’t be alarmed if yours is somewhere in that color range.
  • Thyme or Rosemary: We are kicking up the flavor profile with a fun and fresh herb — thyme or rosemary. Either of these herbs will tone down the earthiness of the squash and ramp up its freshness and citrus aspect. You can’t go wrong with either. But you can always skip adding herbs and spices to your baby food if you prefer (see more below).

Adding Healthy Fats Tip: If you are looking to add some extra healthy fat to your baby’s meals, then you can drizzle the butternut squash with extra virgin olive oil before roasting. Olive oil is a healthy fat that is full of omega 3 and omega 6 that helps baby absorb vitamin D which is important for bone growth and strengthening.

Tools Needed

These tools will make it a lot easier for you to make this healthy Sweet Potato puree. For more of my favorite kitchen tools make sure to check out my online shop.

  • Baking Sheet
  • Blender or Food Processor
  • Knives
  • Freezer Tray
  • Storage Containers for Fridge
  • Stasher Bag
  • Bib with catch pocket
  • Reusable pouches

Step-by-Step Instructions
  1. Heat Oven: Preheat the oven and line a baking sheet.
  2. Prep Squash: Cut the butternut squash in half and scoop out the seeds. Place them on the baking sheet with the flesh side down, and brush with olive oil (optional).
  3. Bake: Place the baking sheet in the oven and bake until easily pricked with a fork.
  4. Scrape:  Let it cool, and then scrape off the skin until you only have the butternut squash left. Add to the blender or food processor.
  5. Add Herbs: Add in a pinch of thyme or rosemary to the butternut squash.
  6. Puree: Turn on the blender and puree until smooth, adding liquids if needed.
  7. Serve or freeze for another meal.

Other Cooking Methods

While I love the earthly, caramel flavor of roasted butternut squash, there are several ways you can cook butternut squash for baby food. 


Peel and roughly chop 1 butternut squash. Place the cubes into a steamer basket over 2 inches of boiling water for 10-15 minutes or until tender when pricked with a fork. Puree in a blender as directed below. 


Place 1 peeled and roughly chopped butternut squash into a medium saucepan, add enough water to cover the butternut squash, and bring to a boil. Reduce to simmer and cook for 7-10 minutes or until tender when pricked with a fork. Puree in a blender as directed below. Note that boiling the butternut squash decreases the nutritional value of the puree since a lot of the nutrients are thrown out with the water after cooking. 

Saving Time Tip: Steaming or boiling butternut squash are great methods to use if you are using prepared or frozen butternut squash. I have found both peeled and cubed fresh or frozen butternut squash in my grocery store, which are both viable options if you are short on time.

Frequently Asked Questions

Can butternut squash be baby’s first food

Butternut squash can 100% be your baby’s first food if you want it to be. It is recommended to wait to introduce the top eight allergen foods to your baby once a few other well-tolerated foods have been introduced, but otherwise, foods can be introduced in any order so choose whatever you are most excited for your baby to have.

Is butternut squash a common allergen for baby?

No, butternut squash is not a common allergen, however, as with any food, start with a small portion and be aware of any signs that might be an allergic reaction after introducing it.

When can baby eat butternut squash?

Babies can have butternut squash as one of their first foods. When a baby can start on solids is determined by their own rate of development, which generally comes between 4-6 months of age. Some of the developmental milestones babies need to reach in order to start solids include: if your baby has solid control of their head and neck, if your baby has doubled in weight, and if your baby is reaching for or opening their mouth when you eat (see my guide here). Before you start your baby on purees, you should consult with your pediatrician to make sure your child is developmentally ready.

Can you add spices or herbs to this baby puree?

Yes! You can add in a pinch of chopped rosemary to this recipe, but feel free to use the following spices instead: basil, cilantro, ginger, nutmeg, coriander, mint, cinnamon, or mild curry powder (see quantity recommendations in the recipe card). 
Tip on Spices: I always add spices or herbs to my baby food purees, but you can choose to leave them out in all of your baby food. You do you! Either way, this puree will surely taste amazing. 

Does butternut squash cause constipation for babies?

Butternut squash, though unlikely, may cause constipation in some babies, so avoid giving too much.

How to Store Butternut Squash Baby Food

You can store this puree in an airtight container in the fridge for up to 4 days. 


This puree can be frozen for up to 4 months.

  • Spoon puree into a freezer storage container– do not overfill. 
  • Place the lid on the storage container or cover with a piece of saran wrap, and label with the date and recipe name. 
  • Place the tray into the freezer and let it freeze completely — preferably overnight. 
  • Pop-out the baby food cubes and place them in a ziplock baggie or stasher bag. Don’t forget to relabel the baggie or stager bag for future reference.

Need more information on how to store your baby foods? Head over to my Best Baby Food Storage Containers – Plus 6 Tips on Freezing and Thawing post!

Label Tip: Don’t forget to label your purees before you place them in the fridge or freezer with the name of the puree and the date you made it. Take it from me; by the end of the week, you will completely forget what is in your freezer and how long it’s been there. 😉

Puree Feeding Tips

  • Follow your baby’s lead – when feeding purees from a spoon, sometimes there’s a tendency to keep offering bites past the point of your baby being full. Always follow baby’s cues for when they are done eating. Turning away from the spoon, closing her mouth, or pushing food away are all signs that baby is finished with the meal.
  • Trial adding a little seasoning or spice to purees – babies like flavor! Or consider changing the temperature of purees from time to time, to slightly warmed or slightly chilled. Varying these aspects adds to the sensory experience!
  • Place a small amount of puree on the tray during spoon feeding, so that your baby can dip their fingers or hands in the puree. Allowing baby to explore foods in this way helps them learn to self-feed and can help them be more willing to try new textures and foods in the future.

Great Butternut Squash Combination Purees

While this butternut squash puree is tasty by itself, it’s also super easy to mix and match with other nutrient-dense baby food purees. So give these fun flavor combos a try!

  • Apples
  • Carrots
  • Pears
  • Cherries
  • Quinoa Baby Cereal 
  • Chicken
  • Corn
  • Sweet Potato
  • Soft Tofu
  • Pumpkin 
  • Mango
  • Cauliflower
  • Yogurt

Or watch a shortened version of the video here.

  • 1 butternut squash
  • 1 tsp fresh thyme or rosemary, roughly chopped
  • 1-2 tsp olive oil (optional)
  • 1/2-1 cup liquid (water, fresh breast milk, formula, stock or bone broth)
  • Preheat: Heat oven to 450 degrees F. Line baking sheet with a silicone mat, tin foil or parchment paper.

  • Prep: Cut butternut squash in half, deseed and place flesh side up, skin side down on the baking sheet. Optional – feel free to drizzle the squash with 2 teaspoons of olive oil for some added healthy fat.

  • Roast: Place the baking sheet into the oven and bake for 45-60 minutes or until you can easily prick the squash with a fork.

  • Peel: Let cool until you can handle the squash with your hands. Scrape the flesh off of the skin and place in a blender or food processor.

  • Add Herbs: Add the thyme or rosemary to the blender.

  • Puree: Turn on the blender or food processor and puree, adding liquid in 1/4 cup increments until you have the desired consistency. I had to add in 3/4 cup of water to my puree shown below.

  • Eat: Serve or freeze for later.

Age: 4-6 months and up

Yield: 25 ounces

Additional Spices: Feel free to sub the thyme or rosemary for 4 chopped basil leaves, 1 tsp chopped cilantro, 1/2 tsp minced fresh ginger, 1/2 teaspoon nutmeg, 1/2 tsp coriander, 1/2 tsp cinnamon or even 1/2 tsp of mind curry powder.


Freezer Tray


Silicone Baby Bibs

Bumkins Baby Bowl

Tripp Trapp High Chair

GreenPan Cookware

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Butternut Squash for Babies - MJ and Hungryman

Jump to Recipe

Butternut squash is an amazing first food for babies. Here's how to cook it as well as serving suggestions for 6 months and up.

Jump to:
  • When can babies eat butternut squash?
  • Healthy benefits
  • Is butternut squash safe for babies?
  • Selecting the best squash
  • Cooking Methods
  • How to cut for baby led weaning
  • How to Store
  • Frequently Asked Questions
  • Butternut squash recipes for babies
  • How to cook butternut squash for babies

When can babies eat butternut squash?

Butternut squash can be offered to babies as soon as they’re ready to start solids, usually around 6 months. It’s important to remember that your baby is unique and that rather than going by the calendar, you need to make sure your baby is DEVELOPMENTALLY ready to start solids.

If you’re unsure, be sure to grab my FREE handout!

Healthy benefits

Interesting fact! Butternut squash is technically a fruit because it contains seeds, just like spaghetti squash, pumpkin, avocados, tomatoes.

It's not only delicious and versatile, but it is also loaded with vitamins, minerals, and antioxidants.

It's particularly high in:

  • Vitamin A - important for eye and bone health and immune function
  • Vitamin C - helps boost immunity and enhances iron absorption
  • Magnesium and potassium - aid in optimal bone health

Just like mangoes, its bright orange color is due to an antioxidant called carotenoids, which gets converted into vitamin A. Carotenoids are fat-soluble compounds, so they are best absorbed with fat.

Last but not least, it's also a great source of both soluble and insoluble fiber.

Is butternut squash safe for babies?

As long as it's offered in an appropriate size and texture, it is safe. Let me show you how! Butternut squash allergy is very rare as well.

Related: Best First Foods for Babies

Selecting the best squash

Look for one that's solid, dull dark beige in color, and doesn't contain any green streaks on the skin. Make sure there are no serious cuts or soft spots.

It should feel firm and heavy for its size. I like to pick up several that are similar in size and choose the heaviest one. Make sure the stem is intact.

Cooking Methods

It's VERY important that the squash is cooked until soft enough to be easily smooshed between thumb and forefinger.


Place water in a pot, add steamer basket, and bring to a boil. Add the squash, cover, reduce heat to medium, and cook for 15 minutes.

Turn off the heat and let it sit covered for 5 minutes to continue steaming. It should be easily pierce-able with a fork.


Roasting is the easiest and most flavorful way to cook the squash (or any vegetable for that matter). Soft and caramelized flesh - yes please! This is actually the only cooking method I use to cook our squash.

  1. Cut squash in half - Trim the stem end and cut the squash in half. Remove the seeds. Coat both the skin and flesh with oil. You can also add seasoning(s) at this time.
  2. Cook for 30-45 minutes, for 1 ½ to 2 pound squash.

How to cut for baby led weaning

6+ months old

Pureed - Add cooked squash into a blender and blend until smooth. Add breastmilk/formula, water, or even broth to thin out to desired consistency.

Mashed - Whether you are advancing in texture after doing purees or starting with baby led weaning, this is such an easy and versatile way to serve the squash to your baby.

Simply mash with the back of a fork and add to:

  • Homemade baby oatmeal
  • Quinoa
  • Lentils
  • Chia Pudding
  • Overnight oats/quinoa
  • Toast
  • Yogurt
  • Egg veggie pancakes


Bigger is better and safer at this age so your baby can easily grab the food with their palm and bring to mouth.

Cut into thick strips or half-moon shapes. Again, the squash should be easy to smush between your thumb and forefinger.

Related: Right food size and texture for baby led weaning


As your baby develops their pincer grasp and is able to pick up small pieces of food using their thumb and finger, you can cut into small, bite-sized pieces. I still suggest continuing to offer larger pieces so they can practice taking bites.

I emphasize this because my son was the ultimate shoveler, and cutting into small pieces only made it worse. With my second baby, I offered her large pieces along with bite-sized pieces, and it’s definitely helped her to slow down and to take bites rather than shovel. 

If you haven't already, this is a good time to introduce utensils. Your baby will most likely just play around or toss it. But it’s still great for exposure!

Try forking a piece of squash and plate on their plate. Be sure to continue modeling. They are like sponges and learn by watching you!

12+ months old

Continue practicing with those utensils! When serving mash, use the hand-over-hand method to guide your baby's hand to scoop with a spoon. Same goes for forking a bite-sized piece.

Again practice practice practice, with a lot of patience sprinkled in. It's a skill that takes time to master.

How to Store

For uncooked

Whole squash can be stored in a cool, dark place for up to 3 months. Once cut, wrap the squash in plastic wrap or store in an airtight container for up to a week in the fridge.

For cooked

Store in an airtight container for 3-5 days in the fridge.

To freeze

You can either flash freeze or puree and freeze in a tray (I LOVE this one) for up to 3 months.

Frequently Asked Questions

Can I eat the skin of the squash?

It is edible and a great source of fiber, vitamins, and minerals. However, it really depends on the age of the squash. With some, the skin gets tender once roasted, but some have a thicker, unpleasant texture. I advise peeling for your baby, and for older children and adults, you can decide ;).

Can I season butternut squash for babies

Absolutely yes! While it's delicious on its own, you can easily boost the flavor by adding herbs and spices. Cinnamon is a classic, but cumin, curry powder, smoked paprika, and Italian seasoning (to name a few) are all great!

What should I do with the seeds?

Roast them! First rinse and dry thoroughly. Toss with some oil and seasoning, spread into a single layer on a baking sheet, and roast at 350°F for 15-20 minutes (stir halfway through).

They are not appropriate for babies, but make for a perfect snack for you! Be sure to nourish yourself, too.

Butternut squash recipes for babies

Its slightly nutty and sweet flavor makes for such a great addition to so many recipes.

  • Meatballs
  • Pancakes
  • Sandwiches
  • Pasta sauce

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

How to cook butternut squash for babies

Butternut squash is an amazing first food for babies. Here's how to cook it as well as serving suggestions for 6 months and up.

5 from 3 votes

Print Pin

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 20

Author: Min | MJ and Hungryman

  • Sheet Pan

  • Baking Mat

  • Steamer

  • Freezer Tray

  • ▢ 1 butternut squash
  • ▢ 2 tablespoons oil, divided (if roasting)
  • ▢ seasoning(s) of choice (if roasting)
  • To cut: First wash and dry the squash. Using a sharp knife, cut ends off. Peel the skin using a vegetable peeler. Cut in half and scoop out the seeds. Then cut the flesh into half moon shapes.

  • Place water in a pot, add steamer basket, and bring to a boil. Add the squash, cover, reduce heat to medium, and cook for 15-20 minutes, until fork tender.

  • Let it sit covered for 5 minutes to continue steaming. Cut into desired size.

  • To cut: First wash and dry the squash. Place on a study cutting board (recommend placing a kitchen towel underneath) and trim the stem and bottom of the squash. Carefully cut in half lengthwise. Remove the seeds using a spoon.

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper or baking mat.

  • Brush both halves with water and seasoning(s) of choice. Place the squash cut side down on the baking sheet. Roast until the flesh is soft and fork-tender, about 30-45 minutes, for 1 ½ to 2 pound squash.

  • Turn the squash over and allow to cool. Cut according to your baby's age. The skin should easily peel back.

  • Store in an airtight container for 3-5 days in the fridge.
  • To freeze: you can either flash freeze or puree and freeze in a tray for up to 3 months.

Calories: 29kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 2mg | Calcium: 18mg | Iron: 1mg

Course Side

Cuisine American

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8 pumpkin dishes that children will love

Pumpkin is a valuable product, especially in a child's diet. It contains B vitamins, beta-carotene, potassium, magnesium, phosphorus and fiber. At the same time, you can cook a lot of both sweet and savory dishes from pumpkin - some of them will surely appeal to children.

Pumpkin porridge with rice

• Peel the pumpkin, cut into large cubes and simmer over low heat, adding a little water to avoid burning. nine0007 • When the pumpkin softens slightly, add a little more water and pour rice directly into the same pan.
• Mix thoroughly, add salt, sugar, cinnamon and a little citric acid to taste.
• If you want the porridge to be more "pumpkiny", add less rice and more pumpkin.
• You can add millet instead of rice, it will also turn out delicious. Serve with butter.

Pumpkin puree soup

Pumpkin puree soup, despite its simplicity, is popular in many restaurants. There are many recipes, we offer a basic one that you can adapt to the tastes of your family. nine0007 • So, fry 300-400 g of pumpkin pulp with onions and small carrots in butter.
• Puree in a blender, add hot milk or cream.
• Pour into a saucepan, bring to a boil, add spices, salt and serve, sprinkling cream soup with croutons or pumpkin seeds.
• If you add pre-fried chicken fillet pieces to the soup, it will turn out to be more satisfying, and with MAGGI® Super Seasoning "10 Vegetables" - more fragrant. nine0003

Baked pumpkin

This is perhaps the easiest recipe that even a child can handle.
• Spread the pumpkin pulp cut into large squares on a baking sheet covered with foil, bake in the oven until the pumpkin becomes soft.
• Then sprinkle with cinnamon and drizzle with runny flower honey. Healthy dessert is ready.
By the way, the taste of pumpkin goes well with blue cheeses. If, instead of honey, pumpkin is sprinkled with dorblu cheese, you get a savory, but no less tasty dish - however, rather for an adult menu. nine0003

Pumpkin fritters

If you like pancakes made from zucchini or potatoes, then why not add pumpkin to them?
• Coarsely grate the zucchini first, then the pumpkin, salt and mix, and then gently squeeze out the excess juice.
• Depending on the amount of the resulting mass, add 1 or 2 chicken eggs, a little flour, mix and fry in a pan, like regular pancakes.
• Serve with sour cream.

Pumpkin chips

• Cut the peeled pumpkin into thin slices, brush with olive oil, salt, sprinkle with sesame seeds and spread on a baking sheet covered with baking paper.
• Bake at 200 degrees for about 15 minutes.
• Be careful not to burn the pumpkin as the baking time may vary depending on the type of pumpkin and the thickness of the slices.
• Get an unusual snack, which can replace store-bought potato chips, cookies and other foods that are not the most healthy for a child. nine0003

Fresh pumpkin salad

• Coarsely grate pumpkin, sweet golden apples and carrots.
• Drizzle with olive oil, sprinkle with peeled pumpkin seeds. Healthy vitamin salad is ready.

Pumpkin Cheesecake

For the cheesecake base, you will need 250 g almond biscuits, 120 g butter and 1 tbsp. brown sugar.
For the filling: 250 g pumpkin, 200 g sugar, 500 g Philadelphia cheese, 2 eggs, 2 egg yolks, 200 ml heavy cream, cinnamon, ginger, salt and 3 tbsp. lemon juice. nine0007 • Grind cookies in a blender, add melted butter and sugar to it: you should get a soft plastic mass.
• Roll it out and lay it on the bottom of the baking dish, leaving low sides.
• Put in the refrigerator and take care of the filling. At medium speed, mix eggs, yolks, Philadelphia cheese and sugar with a mixer or blender, add pre-prepared pumpkin puree, lemon juice, spices and salt to taste.
• At the end, add the cream and mix again until smooth. nine0007 • Pour the finished filling into the mold and send it to the oven preheated to 190 degrees for 50-60 minutes.
• When the cheesecake is done, let it cool straight out of the pan.
• Serve drizzled with hot chocolate or sprinkled with salted caramel.

Candied pumpkin

• Cut the pumpkin into small pieces, put in a layer in a large saucepan and generously sprinkle with sugar, top with sliced ​​lemon.
• Then again a layer of pumpkin-sugar-lemon and again, until the place in the pan runs out. nine0007 • Place the pot over medium heat, bring to a boil, cook for 5 minutes and let cool for 3-4 hours.
• Repeat the procedure one or two more times. The main thing is that the pumpkin is soaked in syrup, but at the same time the pieces retain their shape and do not turn into mashed potatoes.
• When the pumpkin has cooled for the last time, drain the syrup and send the candied fruits to dry in the oven. This will take about 4 hours at a temperature of 100 degrees.
• When the candied fruits have hardened, sprinkle with powdered sugar and serve. nine0007 • Store candied fruit in a closed jar.

Olga Vykhodchenko

How long to cook pumpkin for baby puree (for complementary foods)?

Have any of you ever wondered how much good stuff is in pumpkin pulp? These fruits can weigh up to 90 kg. And in each gram there are vitamins, mineral components, micro and macro elements. This product is often introduced into the diet of babies, even as the first complementary foods. Young mothers will be interested to know how much to cook pumpkin for baby puree. nine0003


  • 1 How long to cook pumpkin for baby food?
  • 2 Tastes better than store-bought puree!
    • 2.1 Ingredients:
    • 2.2 Preparation:

How long to boil pumpkin for baby food?

Closer to six months from birth, babies need complementary foods. Doctors advise paying attention to hypoallergenic products, including pumpkin pulp. How many minutes to boil a pumpkin for a child? If we are talking about cooking in a saucepan, then 10-15 minutes are enough for the pumpkin to become soft and completely ready to eat. nine0095

We will return to the peculiarities of preparing this golden fruit a little later, but now I would like to say a few words about its beneficial properties. What does not fraught with a pumpkin! Bright as the sun, the pulp is enriched with retinol, tocopherol, B vitamins, nicotinic acid, vitamin K. Even in such a product there is the rarest vitamin P. This component is responsible for metabolic processes. It is also essential for the musculoskeletal system.

Note! In complementary foods, such a product is recommended to be introduced at the age of six months. The first "acquaintance" should be small, just one teaspoon is enough. nine0003

Despite the enormous benefits of the vegetable, some children develop an allergic reaction to it. Yes, and overdo it with such a healthy diet is also not worth it. You can add a little pumpkin puree to cereals or mixtures.

Pumpkin puree is suitable for mature fruits that appear on store shelves in autumn. The skin should be dense, uniform, without any dents or putrefactive spots. Pay attention to the tail. If it is dry, then the fruit is ripe and can be safely eaten. nine0003

Before cooking, the pumpkin is cleaned, leaving only the pulp. Then it is cut into small cubes, poured with filtered water and boiled. The cooking time is recorded from the moment the liquid boils. After the allotted time, the liquid is decanted, and the pulp is mashed using an immersion blender.

How long to cook frozen pumpkin for baby puree? A frozen product loses some of its beneficial properties, but still it can also be used. The heat treatment time will be about the same. After boiling, cook frozen pumpkin for at least a quarter of an hour. nine0003

How long to cook pumpkin in slices for a child in a slow cooker? If you use this kitchen gadget, then it is best to select the program extinguishing mode. Set the timer for half an hour and calmly go about your business. After giving a characteristic sound signal, it remains to drain the water and grind the pulp to a puree consistency.

Tip! In puree, you can add a little melted butter or mother's milk.

Steamed pumpkin retains its maximum usefulness. In a double boiler, in a saucepan or in a slow cooker, the duration of steam treatment is at least a third of an hour. It all depends on the size of the pieces. If you cut the pumpkin finely, it will cook faster. nine0003

Some mothers bake this fruit in the oven. You will need about 40 minutes for this. The fastest way to cook pumpkin is in the microwave. At maximum power, the pulp will boil in 5-7 minutes.

Pumpkin puree can be preserved. After grinding, the pumpkin mass is boiled for half an hour at a minimum heat, and then immediately laid out in sterilized containers.

Note! Since there are no preservatives in canned homemade pumpkin puree, it must be stored in a refrigerator. nine0003

Not only children, but also adults will enjoy the sweet taste of this wonderful fruit. You just need to learn how to cook pumpkin properly, and this dish will become the most popular on your table.

Tastes better than store-bought puree!

Every mother, without exception, can prepare pumpkin puree for her baby. If you are already slowly introducing new foods into the baby’s diet, but add a little granulated sugar, refined olive fruit oil, and salt to the pumpkin puree. nine0003

It is important to choose a quality fruit that is ripe but not overripe. Due to the thick skin, the pumpkin is perfectly stored without a refrigerator for a long time. Therefore, you can cook such treats for your child all year round.


  • pumpkin pulp - 300 g;
  • refined olive fruit oil - a couple of teas. spoons;
  • granulated sugar - one teaspoon. the spoon;
  • salt - ½ tsp. spoons;
  • filtered water. nine0079


  1. Peel the pumpkin with a vegetable peeler.
  2. Cut the fruit and remove the seeds along with the fibers. Cut pumpkin pulp into medium-sized cubes.
  3. Transfer the pumpkin pulp to a saucepan or saucepan with a thick bottom.

    Learn more