Butternut Squash, Banana and Cinnamon

This butternut squash


Butternut Squash, Banana and Cinnamon


  • 1 small butternut squash
  • 2 ripe bananas
  • 2 tsp cinnamon


  1. Preheat the oven to 425 degrees and line a baking sheet with unbleached parchment paper.

  2. Cut the butternut squash in half lengthwise, scoop out and discard the stringy fibers and seeds.

  3. Place the squash cut side down on the baking sheet and put the baking sheet into the oven on the center rack.

  4. Roast for about 45 minutes until the squash is cooked all the way through and is easily pierced with a fork.

  5. Remove baking sheet from the oven and let cool for 5 minutes. Then peel the skin from the squash and discard.  You can just peel it off with your hands, it'll come right off.

  6. Put the squash into a large mixing bowl with the bananas and cinnamon. Blend until smooth using your Sage Baby Puree & Blend immersion blender. 

  7. Serve or store.

Recipe Notes

  • Use organic ingredients whenever possible.
  • Suitable for babies 4 months and up.
  • This recipe yields a lot. Leftovers can be stored in your Sage Jars or Sage Squeezies for up to 3 days in the fridge and 3 months in the freezer.
  • Used in this recipe: Sage Baby Puree & Blend, Sage Squeezies and Glass Jars 6 Pack 

with banana and cinnamon recipe is a classic mix of fruit and veggie to make a yummy, healthy stage 1 meal.