Butternut Squash, Banana and Cinnamon
This butternut squash
Butternut Squash, Banana and Cinnamon
Ingredients
- 1 small butternut squash
- 2 ripe bananas
- 2 tsp cinnamon
Instructions
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Preheat the oven to 425 degrees and line a baking sheet with unbleached parchment paper.
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Cut the butternut squash in half lengthwise, scoop out and discard the stringy fibers and seeds.
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Place the squash cut side down on the baking sheet and put the baking sheet into the oven on the center rack.
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Roast for about 45 minutes until the squash is cooked all the way through and is easily pierced with a fork.
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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.
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Put the squash into a large mixing bowl with the bananas and cinnamon. Blend until smooth using your Sage Baby Puree & Blend immersion blender.
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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.