Creamy Butternut with Nutmeg for Babies

While most parents equate baby food with a pantry full of miniature jars, there is a better (and healthier) way! From their new book, BABY LOVE: Healthy, Easy, Delicious Meals for Your Baby and Toddler, Norah O’Donnell and Chef Geoff Tracy’s recipe below provides a fresh, cost-effective and easy meal for baby! Click here to purchase your copy of BABY LOVE.

There are many types of hard squash available. Butternut just happens to be the most popular and the most widely available. It is also easy to clean and remove the flesh from the skin after cooking. Feel free to use acorn squash or other hard squashes that you enjoy. This recipe is for babies that are 10 months or older.

Makes 30 ounces

4 lbs Butternut squash
16 oz Water
8 oz Whole milk (hot)
1/2 tsp Ground nutmeg

Preheat oven to 400degF. Cut the squash lengthwise. Remove seeds with a spoon. Place the squash flesh side down on a sheet tray. Pour water onto the sheet tray. Roast approximately 60 to 75 minutes until tender. The squash should be bubbling and caramelized.

Allow to cool 10 to 15 minutes so you can hold it without a problem. Spoon out the flesh and pour into the blender with hot milk and nutmeg. Puree until smooth. Pour into two ice cube trays and allow to cool. Wrap and freeze.