Pureed Apple, Butternut Squash & Cinnamon

Tasting Notes

This simple puree mixes the refreshing sweetness of apples with the buttery and sweetness of the squash. Your baby will love this simple puree.

1
Dice the Apples 2 Minutes

Stand the apple on a cutting board. Slice down vertically next to the core of the apple to create one quarter. Complete three more times until you have four quarters. Lay each quarter flat on the board and slice lengthwise then slice crosswise to create cubes. Video

3
Halve the Butternut Squash 3 Minutes

Lay the butternut squash on a cutting board. Hold the squash with your left hand. With the knife in your right hand pick the mid way point between the bottom and the top stem. SLOWLY Pierce the squash at the midway point with the knife edge facing away from you and cut 1/2 of the Squash in Half. Be careful to do this slowly and methodically so the knife doesnt skip off the squash and cut you. Turn the squash around and follow the same directions until the entire squash is cut in half. Video

2
Bake the Butternut Squash 45 Minutes

Place the butternut squash on a pan and place in the oven at 450 degrees for 45 minutes. Start out with the squash sitting skin down then half through

4
Puree the Veggies and Fruit 5 Minutes

Place the Harder and Denser Veggies or Fruit in the blender first with water and start blending. IE: Raw apples are more dense then baked squash. As the harder ingredients start blending slowly add the other softer ingredients to the blender as it is blending. Add more water if the puree is chunky. Be sure to look at the blending puree as you are adding water to gauge how much water to add.