Instant Pot Baby Food - Butternut Squash | MamaLlamaLife.com

Instant Pot Baby Food – Butternut Baby Squash

Instant Pot Baby Food - Butternut Squash | MamaLlamaLife.com

We decided to introduce another item to Auggie’s menu: butternut squash! This fruit (I thought it was a vegetable too) is high in fiber, vitamin C, beta-carotene, vitamin a, and potassium. It is great for babe’s developing immune system, eyes, and digestion. We are currently at the end of cold and flu season, but many people are developing allergies. It’s hard to trust someone when they say they are not sick when they empty an entire tissue box in front of you. The added boost for Auggie’s immune system from the squash’s vitamin C gives this germaphobe some peace.

Squash can vary in price by season (like most produce), so definitely watch the cost, as it could be more cost effective to buy in jars, than to make. Confession time: I have never bought a whole butternut squash before. I saw it as a great option for baby food in the jarred aisle and had to wander around a bit in the produce section before I found the sign for “butternut squash.” I am not the crunchiest of people, and I generally stick to eating what I know and like. Maybe being a mama will help me to develop, as my best friend’s dad so eloquently puts it, a more sophisticated palate. Maybe the desire for my babe to like and try new things will inspire me to do the same.

If you are inspired to try this one out, here you are!


Supplies needed:

  • Instant Pot (mine is the 6 qt. one)
  • Blender or food processor
  • Rubber spatula
  • Either mini storage containers -or- ice cube trays & foil/Press & Seal wrap
  • Large storage container (optional if using the ice cube trays)

Ingredients:

  • 1 medium to large butternut squash
  • 1 ½- 2 cups of water

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Wash the outside of your squash. No need to peel, but you will need to get a sharp knife and very carefully cut it open. Cut off the stem, cut it in the middle, and then slice it from top to bottom. Scoop out all of the guts.

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Put your squash and 1½ cups (for a more medium sized squash) to 2 cups (for a larger squash) of water in the pot. Lock the lid. Press the “Pressure Cook” button and set it manually to 12 minutes. Make sure that it is sealed at the top.

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Wait longingly…. It will take around 10 minutes to come to pressure, and then that timer will start counting down. Go ahead and turn on an episode of Friends, and wait for that timer to go off. 

 Instant Pot Baby Food – Sweet Baby Taters | MamaLlamaLife.com

When finished, do a quick release. If you are new to the IP, this means you push cancel on the pot, and then turn steam release to venting” Watch out because that steam is very hot, and will burn your fingers. Ouch.

When that steam is all done coming out, and the float valve on the lid has gone down, open up the lid. You will see some soft butternut squash. I usually put the quarters into a colander for a minute to let them cool down a bit.

 Instant Pot Baby Food – Sweet Baby Taters | MamaLlamaLife.com

You will now need to scoop out the squash. I just use a big tablespoon and go to town.

 Instant Pot Baby Food – Sweet Baby Taters | MamaLlamaLife.com

 Instant Pot Baby Food – Sweet Baby Taters | MamaLlamaLife.com

Stick squash into your blender. Now, you will need to add some water. This really is up to preference. My babe likes them pretty smooth and/or runny, so I use a little more water. For a thicker blend, use less. You will need to use enough to get that blender moving (this is where a food processor would be a little more handy). I use fresh water with squash in case I am less than awesome at scrubbing the skins. I start by adding ½ cup at a time, and blend to see the consistency (around 1 cup of added water for me). I let my blender go for quite a while to get an ultra-smooth like the jarred kind of consistency.

 Instant Pot Baby Food – Sweet Baby Taters | MamaLlamaLife.com

Now I use the rubber spatula and pour and smooth the puree into the cubes.  I have found that with a squash and a bit of water (sorry, not an exact measurement), I can fill at least 2 of these 14 cube trays. This gives me 28 cubes. I have found that these cubes are about an ounce each, so use about 4 is equivalent to a jar of store bought food. Now you can either cover these with foil/press and seal and put them directly into your freezer, or stick the trays in a storage container first. I found these and they fit the ice cube trays (they were like a buck for a set of 2 at Walmart). If you don’t have something in your freezer than penetrates everything in your freezer, you are probably good to just cover and stack You could also put the food into individual little storage containers to easily stick in the freezer and pull out when needed. These do take up a little more space then a bag full of cubes, though, so keep that in mind. I have found that little ½ cup storage containers can hold 4 oz of food, which is equivalent to one of the store bought jars. 

Once frozen, pop the cubes out. You may need to put the bottom of the tray into some hot water to get the cubes to loosen. Stick the cubes into a freezer bag, and serve as needed. (You can carefully microwave them, or put the baby bowl into a bowl of hot water to thaw and warm).

Instant Pot Baby Food - Butternut Squash | MamaLlamaLife.com

Instant Pot Baby Food - Butternut Squash | MamaLlamaLife.com

Instant Pot Baby Food - Butternut Squash | MamaLlamaLife.com

Yummy! Enjoy!

Instant Pot Baby Food – Butternut Squash
Yummy butternut squash baby food made in your Instant Pot
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Ingredients
  1. 1 medium to large butternut squash
  2. 1 ½- 2 cups of water
Instructions
  1. Wash the butternut squash before cooking. Cut it into fourths, and scoop out the seeds.
  2. Put the quarters into the Instant Pot. Add 2 cups of water.
  3. Lock the lid. Set it manually to 12 minutes. Make sure that it is sealed at the top. It will take around 10 minutes to come to pressure, and then 12 minutes for cook time.
  4. Do a quick release. Once the squash has cooled a bit, scoop out the fruit.
  5. Put the squash in your blender.
  6. Add ½ cup of water at time and blend until you have a desired consistency.
  7. Use the rubber spatula, pour, and sooth the puree into the cubes or small containers. Freeze.
  8. Once frozen, pop out the cubes and store in a freezer bag.
  9. Thaw with in a bowl of warm water or carefully microwave and serve.
Notes
  1. You will need an Instant Pot, blender/food processor, rubber spatula, & ice cube trays/mini-storage containers to freeze and store.
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