Instead of grunts and shouts from the high chair, I’m now hearing, “Snack! Snack!” or, at least, a semblance of such. Scarlett is one hungry girl and surprisingly eager to try whatever I’ve got on my plate. I’ve been so happy that she naturally accepts most new textures and flavors, including my Apple, Strawberry and Beet Puree and now this wildly flavorful Butternut Squash, Black Bean, and Cumin Puree. It’s very easy to make with organic ingredients and your family will love it!
I started with a whole organic butternut squash, and I wanted to roast it before blending to bring out its flavor and bright color. I chopped it into even pieces and roasted at 425° for 18 minutes. It was the perfect amount of time for the squash to be cooked soft and still maintain its texture.
I made a few extra bites of squash for my five-year-old at dinner, and sprinkled some with salt and pepper, along with olive oil for roasting.
Equal portions of squash and beans went into my little food processor, along with a smidgen of cumin to really pack a flavorful punch. A little goes a long way, so if you’re worried about amounts, start small and work your way up while blending.
Just look at that texture! This butternut squash, black bean, and cumin puree is a perfect stage 3 food, easing baby into eating yummy roasted veggie bites with skins, chewy beans and various seasonings to excite the palate. After only a bite or two, Scarlett wanted to pick up globs from her bowl and feed herself. We’re starting to work with the spoon a little bit, and I’m personally working on my bravery to let her make a mess!
- 1 Butternut Squash, seeded and peeled
- 1 cup organic, low sodium black beans, UNdrained
- 1/4 tsp cumin seasoning
- Drizzle of EVOO
- Preheat oven to 425.
- Chop the butternut squash into 1" cubes, making sure the pieces are equally sized for even roasting.
- Spread the squash cubes on a jelly roll pan, lined in foil. Drizzle with olive oil, and optionally, lightly sprinkle with salt and pepper.
- Roast squash for 18 minutes until soft. Cool slightly.
- Measure 1 cup of squash cubes with the 1 cup of black beans (and juices) into a food processor. Add cumin.
- Process and blend to a smooth texture, adding a bit of breastmilk, formula or water for your desired consistency if needed.
- Serve warm, and refrigerate leftovers for two days.
Scarlett is eating larger portions at each meal, so I’m no longer freezing my extra stash. Instead I seal them into containers for lunches during our hectic week. If you’re like me and sometimes don’t have time to make your baby’s food at home, Beech-Nut offers some great Stage 3 varieties. You can try Beech-Nut® Organics™ Stage 3 just butternut squash, black bean & cumin for a quick and flavorful entrée for your child or mix it into your taco meat for an extra veggie punch! Find where it’s sold near you using Beech-Nut’s store locator.
I am very pleased to mention that I am working with Beech-Nut for 2016 as a sponsored ambassador, sharing Scarlett’s journey to solid foods and shedding some light on the #BabysFirstFoods process. Come and share a bite to eat!
I love the idea of mixing this into taco meat, what a great way to up the nutrition of a meal. I would try this as a healthy sandwich spread too……now I’m hungry!! LOL!!
This looks delicious. I love everything that has butternut squash!
Beech-Nut has always made great baby food. It was the only brand I used when my son was little. This sounds like a yummy combination of ingredients.
I ate it with pita chips!
That sounds divine. DEE-vine! I love the flavors and the texture. It almost looks like a hummus. Yum.
That sounds delicious! I love how simple and easy that is to make!
Yum, yum, yum! I would love to pair this with some nice whole grain crackers or maybe some multi grain chips. Looks delicious.
When my kids were babies, they loved anything with butternut squash in it. I will have to remember this recipe when my granddaughter gets a little older.
When my kids were babies, I would make their own food. I love to see Beechnut has so many tasty options for babies and toddlers.
Terrific recipe for baby. When I read cumin I was all excited because that spice heightens every recipe.
This sounds and looks interesting. would love to give it a try – it’s not really anything I’ve ever tried before so it would be interesting to see if I’d enjoy it!
What a unique yet wholesome combination! I especially appreciate that you included a bit of spice in your baby food recipe, as my kids have always been fans of flavorful food.
I need to be like her and add more squash to my diet. Black bean, though, we eat at least twice a week!
What a wonderful way to expose your kids to different flavors and textures at a young age and help them develop a sophisticated palette! This recipe looks divinely delish!
It’s awesome that you have your own recipe for this. It sounds super flavorful and it doesn’t seem too difficult to make!
Simple, yet delicious. I wish I would have made more of my own foods when my girls were little. They probably would have loved this!
Ohh what an interesting sounding mix of flavours to make a puree! x
Yum. A great way to get more protein in those kiddos. Miss those messy feeding times. I am babysitting for a friend tonight so will show her this.
This looks so yummy I want it for myself. I wish these were around when my kiddies were babies!
Oh wow, never thought of this mixture before but it sounds really good. I’m in soup mode right now.
I wish I had made more of my babies’ foods when they were little. But there are great store-bought options for the times I couldn’t. Both your recipe and the Beech-Nut variety look great!
That sounds delicious! I wonder if my kids would eat this.
Oh, sounds good! I am so sure my son will like this if he is a little bit younger than now. I used to make puree for him.
Congratulations on being a sponsored ambassador! And here, I think I’m just going to be happy making this squash recipe of yours, yum!