Butternut, sweet potato and turkey puree

This simple butternut squash, sweet potato and turkey puree recipe will let your baby explore new flavors while also giving them something familiar to work with. It’s easy to make and can be customized to your little one’s taste preferences. And best of all, it’ll help you use up those leftovers in no time!

The recipe

Starting 6 months

Prep time: 10 minutes | Cooking time: 25 minutes | Total: 35 minutes

You can serve it as a side dish for Thanksgiving dinner or it is the great way to use up leftovers from your meal!

What you'll need for 4 servings of about 6 oz each

A small butternut squash, washed, peeled, cut in half lengthwise, scooped and sliced
1 small sweet potato washed and peeled, sliced
Optional: Half an onion, sliced
1 to 2 oz of turkey breast for each serving, cubed
Olive oil

Steps

Place the butternut, sweet potato and onion in the steam basket of a steamer or boil in water until soft about 15 to 20 mins.
If using a steamer, replace the vegetables with your turkey and cook for about 4 to 5 mins.
Add cooked vegetables to a blender and a tbsp of olive oil and blend until soft.
For younger babies or for spoon-feeding, you can blend the turkey with the vegetables. If a little older, you can blend it separately to add texture.

Tip: You can always cook just the portion of turkey that you need for one meal and serve it shredded next to the puree for a BLW approach.

This recipe uses sweet potato and butternut squash—two of our favorite fall vegetables—to make a creamy puree that will help your little one get their veggies in while keeping everyone happy at the dinner table. It’s easy as pie (or maybe more like stuffing?).

Butternut, sweet potato and turkey puree recipe