Introducing your baby to solid foods(Opens in a new window) is one of those super fun parent moments you’ll remember forever.
Celebrate fall this year by whipping up purees that showcase all the comforting and warm tastes this season’s produce(Opens in a new window) has to offer. Similar to summer puree ideas(Opens in a new window), these recipes turn your favorite fall veggies and fruits into delicious homemade snacks for babies(Opens in a new window), with creative combinations that will leave them wanting more. They're also easy and packed with nutrients, making them the perfect option for children ages six months and up. Get ready to watch your kids become adventurous eaters(Opens in a new window) as soon as the leaves change.
So grab your Mash Maker(Opens in a new window) and read on for three fall puree ideas your little ones will enjoy.
Plus, get apple recipes for kids(Opens in a new window), baby food ideas for Thanksgiving(Opens in a new window), and healthy, kid-friendly meals for all year long.(Opens in a new window)
Roasted Butternut Squash + Pear + Sweet Potato Puree
- 1 small butternut squash
- 1 medium sweet potato
- 1 pear
- 1 tablespoon of olive oil
- ½ teaspoon of cinnamon (optional)
- Preheat your oven to 350 degrees F.
- Use your Swivel Peeler(Opens in a new window) to peel, then seed and roughly chop your butternut squash into cubes.
- Peel the sweet potato and roughly chop. 4.
- Use a peeler to peel and corer the pear, then roughly chop.
- Toss the cubed squash, pear, and sweet potato in a bowl with 1 tablespoon of olive oil and ½ teaspoon of cinnamon. Transfer to a non-stick baking sheet, spreading evenly. Roast for about 30-45 minutes, or until the squash and sweet potato can easily be pierced with a fork.
- Transfer a small scoop of mixed squash, pear, and sweet potato to your Mash Maker and puree for a single serving. Or place in a food processor or use an immersion blender to puree the entire batch. Divide among Glass Baby Blocks and refrigerate or freeze.
Learn more about how to peel, cut, and roast butternut squash.(Opens in a new window)
Roasted Beet + Apple Puree
- 2-3 small beets
- 1 apple
- 1 tablespoon of olive oil (optional)
- Preheat your oven to 350 degrees F.
- Peel the beets using your peeler, then roughly chop them(Opens in a new window).
- Use your Apple Divider to core the apple and cut into slices.
- Toss the beet and apple in a bowl with the olive oil, if using. Then transfer to a non-stick baking sheet(Opens in a new window) and roast for about an hour, or until the beets are fork-tender.
Red Lentil & Carrot Puree (aka “Baby Lentil Soup”)
- ½ cup of split red lentils
- 2-3 medium carrots
- Add 1 cup of water to a small saucepot and bring to a boil. Stir in the red lentils, lower heat and cook, stirring occasionally for about 10 minutes or so. Add more water if needed, cooking lentils until they’re soft.
- Remove from heat and set aside as you prepare the carrots.
- Use a steamer(Opens in a new window) for the carrots: add about 2 inches of water to a pot, then set the steamer basket on top. Peel and roughly chop the carrots, then transfer them to the steamer basket and close the lid. Steam for about 8 minutes, or until the carrots are fork tender.
- Transfer a small scoop of lentils and carrots to your Mash Maker(Opens in a new window) and puree for a single serving. Or place in a food processor(Opens in a new window) or use a immersion blender to puree the entire batch. Divide among Baby Blocks and refrigerate or freeze.
Storage Tip: The beauty of freezing purees in the Glass Baby Blocks(Opens in a new window) is you can then throw them into your diaper bag in the morning as you head out the door and the food will defrost on its own over the course of several hours. You can also submerge the blocks in warm water or microwave them as needed.