Cinnamon Roasted Butternut Squash Puree

As moms we can all relate to having a neglected home. You’re used to seeing a kitchen sink full of dishes and laundry that hasn’t been folded or put away yet. After all, you’re busy caring for a newborn baby, feeding, changing diapers, and staring lovingly at her all day. It’s okay. Stare away, soak all this time in. Their tiny cheeks, their sweet babbling, and contagious laugh. Neglecting the home is normal.

 

That’s why I love this recipe. It’s easy and tasty for you and baby. Simply pop your butternut squash in the oven, go back to your baby, and when it’s done baking, you and baby get a snack. I call that a win-win.

 

Cinnamon Roasted Butternut Squash Puree Recipe

Ingredients

  • 1 butternut squash
  • 1 tbs. olive oil
  • 1 1/2 tbs. maple syrup
  • 1/2 tsp. cinnamon
  • Salt and pepper
  • 2-3 tbs. water

Instructions

  1. Set the oven to 400 degrees.
  2. Remove the skin from the butternut squash and cut into small cubes.
  3. Spread the cubes on a cookie sheet and drizzle the olive oil, maple syrup, cinnamon, salt and pepper.
  4. Roast for 35-40 minutes.
  5. Let cool.
  6. Add to the Baby Bullet and puree until smooth. Add the water to make more smoother.
  7. Enjoy!

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