Sweet potato puree and Butternut squash puree

Sweet potatoes are one of the most popular first foods for babies, especially among moms who are looking to introduce veggies early on. The orange- and yellow-fleshed roots are packed with fiber, vitamins A and C, and beta-carotene, but they're also sweet and mild.

This recipe is intended for babies 6 months and up.

Ingredients

1 small (8 oz/250 g) sweet potato, peeled and cut into 1-inch (2.5-cm) pieces

Preparation

Place the sweet potato pieces in a saucepan and fill with enough cold water to cover. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the sweet potato is very tender when pierced with a fork, about 20 minutes.

Drain in a colander, reserving some of the cooking liquid, and let the sweet potato cool slightly. Puree in a blender or food processor until the texture is right for your baby. To make it thinner, add cooking liquid, water, breast milk, or formula.

Refrigerate the puree in an airtight container for up to three days, or freeze for up to three months. (Storage tip: Spoon into ice-cube trays for single servings that are easy to thaw.)

Makes about ⅔ cup (5 fl oz/160 ml)

Butternut squash puree

Wholesome butternut squash is packed with antioxidants, fiber, and vitamins, making it one of the best foods for your baby. Baking squash in the oven is simple – once tender, it's easy to scrape the orange flesh from the tough skins. You can substitute any other winter squash using this same method. 

This recipe is intended for babies 6 months and up.

Ingredients

1 small butternut squash (about 1 lb/500 g)

Preparation

Preheat the oven to 375ºF (190ºC). Halve the squash lengthwise and use a metal spoon to scoop out and discard the seeds and fibers. Place the squash, cut-side down, in a baking dish large enough to hold both halves. Add ½ cup (4 fl oz/125 ml) water to the pan.

Bake until the squash is very tender, about 45 minutes to 1 hour. Let cool completely.

Using a metal spoon, scoop out the flesh, discarding the skins. Transfer the squash to a blender or food processor and process to a very smooth or chunky puree, depending on your baby's age and chewing ability. If needed, add a little water, breast milk, or formula to thin the puree.

Refrigerate the puree in an airtight container for up to three days, or freeze for up to three months. (Storage tip: Spoon into ice-cube trays for single servings that are easy to thaw.)

Makes about 2 cups (16 fl oz/500 ml)