Pureed Squash

Create a comforting and nutritious dish with this Pureed Squash! Smooth, creamy, and naturally sweet, this puree is perfect for babies, as a side dish, or as a base for soups and sauces.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Course Pureed Foods

Cuisine American

Servings 0z

Calories 37 kcal

Ingredients

▢ 2 Small Yellow Squash
▢ ¼ Cup Water

Instructions

Preheat your oven to 350 degrees Fahrenheit. Prepare your squash by washing, peeling, and cutting it half lengthwise. Chop squash halves into the cubes.
Line a small baking sheet with parchment paper and spread the chopped squash evenly on top, allowing them to overlap if needed. Bake for approximately 12 minutes or until the squash is tender.
Transfer the cooked squash to a food processor and add half of the water. Blend, adding more water gradually until you achieve your desired consistency.
Once cooled slightly, serve immediately, or store in small jars in the refrigerator for up to a week. Alternatively, you can freeze it for up to three months.

Notes

Enhanced Flavor: Use vegetable or chicken stock instead of water to enrich the flavor of squash puree, providing added nutrients and depth of taste for dietary variety.

Digestive Comfort: Strain the squash puree through a fine mesh sieve to remove any fibrous bits, ensuring easier digestion for sensitive stomachs post-surgery or for infants transitioning to solids.

Preparation Efficiency: Prepare larger batches of squash puree and store in individual portions, offering convenient access to nutritious meals for busy schedules or specific dietary needs.

Nutrition

Serving: 1gCalories: 37kcalCarbohydrates: 8gProtein: 2gFat: 1gSodium: 3mgFiber: 3gSugar: 5g