Butternut, sweet potato and turkey puree
Did you know that baby and toddler-friendly foods can be as delicious as they are nutritious?
Well, here’s a recipe for butternut squash muffins that proves it. These muffins are the perfect way to get your kids eating vegetables in the fall while they’re on the hunt for candy—they’ll never know they’re eating veggies!
The best part is, you don’t have to wait until Halloween to make these treats; butternut squash is in season for a while and can be found at your local farmers’ market. If you’re lucky enough, you might even be able to find fresh butternuts at your local grocery store!
Butternut squash muffins
Starting 10 months
Prep time: 20 minutes | Cooking time: 30 minutes | Total: 50 minutes
- You can make it vegan by skipping the egg and increase the quantity of butternut puree vs dry ingredients. Also remove cheese or switch for plant-based cheese
- This recipe can be served for baby-led weaning or any babies 10 month or older
- It has all the benefits of butternut squash: it’s high in vitamin A and C, and low in calories!
What you'll need for about 12 muffins
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10 to 15 oz butternut squash washed peeled and cubed
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3 eggs
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5 tbsp olive oil
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5 oz all purpose flour
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2 oz Oat bran, wheat brand or ground oat
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1 tbsp baking powder
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2 to 3 oz shredded hard cheese such as gruyere, parmesan or cheddar – walnut on top (optional)
How to make them
- Steam or boil your butternut squash for about 20 minutes. Mash it and let it cool for a few minutes.
- Add eggs and olive oil and mix well until combined.
- In a separate bowl, mix the dry ingredients: flour, baking powder, oat bran (or any other dry ingredient you like). Add the dry ingredients to the previous mixture and combine
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Add the shredded cheese of choice + Salt & pepper (optional)
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Separate the mixture with a spoon into muffin pans and top with walnut if you’d like. Cook in the oven for about 30 minutes at 350 degrees. Watch closely as it bakes towards the end.
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Let it cool and enjoy with a salad or some veggies on the side!
These muffins are a great way to use up any leftover butternut squash from your Halloween jack-o-lantern carving party or whenever your kids are just tired of eating everything squash related this fall. They’re also perfect for anytime you just want something more portable for a meal on the go.
The best part? These muffins are super easy to make and require only one bowl and few ingredients that you most likely already have in your pantry! Get ready for the tastiest recipe on the block—and enjoy!
Bon Appétit!
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