Butternut Squash Smoothie

Posted on October 21, 2013 by Amanda Holliday | 1 Comment

Author: JC from What Housewife 

When to Introduce: 6+ months (always check with pediatrician)


2 large butternut squash
1 medium banana
3/4 cup coconut milk (we recommend unsweetened, full-fat) 


1. Preheat oven to 400 degrees

2. Cut butternut squash in half, lengthwise and place on lined baking sheet.

3. Cook squash until form tender (about 90 minutes)

4. Cool squash, then remove it from the skin, discarding seeds and skin

5. Place squash, banana and coconut milk in blender. Blend to desired consistency, adding additional milk as needed.

6. Fill pouches and serve, or freeze for the perfect lunchbox snack. By the time the lunch bell rings, your little one will have a perfect, cold smoothie to enjoy. 

Fills 4 Pouches

Stars:  Coconut milk provides Lauric Acid, an essential fatty acid with antibacterial qualities, which is also found in breast milk. Butternut squash provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.

Printable Recipe Card:

Posted in 4-6 Months, 6+ Months, Banana, Butternut Squash, Coconut Milk, Fiber, Holiday Recipe, Lauric Acid, Paleo, Potassium, Real Food, Vitamin B, Vitamin B6

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1 Response


November 07, 2013

Is the portion of squash right on this recipe? 2 large butternut squash will fill way more than 4 pouches? When I do 1 large butternut squash for baby food I can get an almost full vitamix of puree?

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