Weaning Recipe Roasted Butternut Squash Garlic Purée Recipes

ROASTED BUTTERNUT SQUASH PUREE

Roasted Butternut Squash Puree image

This is very easy and healthy. It tastes like pumpkin pie!

Provided by ChristinaB

Categories Side Dish Vegetables Squash

Time 1h

Yield 4

Number Of Ingredients 3

Ingredients

1 large butternut squash, halved and seeded
salt and ground black pepper to taste
2 cups chicken stock

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 40.3 g, Cholesterol 0.4 mg, Fat 0.6 g, Fiber 6.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 395.2 mg, Sugar 7.8 g

WEANING RECIPE: ROASTED BUTTERNUT SQUASH & GARLIC PURéE

Weaning recipe: Roasted butternut squash & garlic purée image

This vibrant purée is so simple to make, and is a brilliant way of gently introducing your baby to a wider variety of flavours. But you can simply leave the garlic out, if you prefer

Provided by Caroline Hire - Food writer

Time 1h15m

Yield Makes about 300g (depending on size of squash)

Number Of Ingredients 3

Ingredients

1 small butternut squash , halved
1 garlic clove (still in its papery skin)
knob of butter or splash of milk (optional)

Steps:

Heat oven to 200C/180C fan/ gas 6. Place the butternut squash cut-side up on a baking sheet. Cover with foil and roast in the oven for 45 mins, put the garlic on the tray and roast for another 15 mins or until you can easily slip a knife through the flesh of the squash. Take the garlic out if necessary.
Allow to cool a little, then scoop the flesh out of the squash with a spoon, discarding the seeds and skin. Squeeze the garlic out of the skin, discarding any tough bits and purée the garlic pulp together with the squash in a food processor.
You can add a knob of butter, or a splash of water or milk to loosen the purée.

Nutrition Facts : Calories 5 calories, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein

GARLIC ROASTED BUTTERNUT SQUASH

Garlic Roasted Butternut Squash image

Make and share this Garlic Roasted Butternut Squash recipe from Food.com.

Provided by Lori Mama

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 large butternut squash
1 -2 red pepper
2 garlic cloves
1 teaspoon dried rosemary
1 cup fresh parmesan cheese (grated)
2 tablespoons oil
salt and pepper

Steps:

Peel and discard seeds of the squash.
Clean out peppers
Cube vegetables in small dice and place in large bowl.
Peel and mince garlic and add to squash.
Add the oil, rosemary, cheese, salt and pepper.
Mix all together well and place in a greased baking dish.
Bake uncovered at 350°F for 1 hour.

Nutrition Facts : Calories 222.3, Fat 9.6, SaturatedFat 3.5, Cholesterol 14.7, Sodium 265, Carbohydrate 28.9, Fiber 5.1, Sugar 6, Protein 8.9

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