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Creamy Butternut Squash and Apple Puree with Gentle Cinnamon
Original recipe: 4 servings · Prep: 10 min · Cook: 20 min · Total: 30 min
By TinyTummyTreats Editorial TeamPublished May 7, 2026 | Updated Oct 20, 2026
International
30 mins
easy-to-makevegetable-basedfruit-basedquick-prepmake-aheadlunchbox-friendlypurees & mashes
Roast peeled, seeded butternut squash while chopped apple simmers separately. Blend both with cinnamon and the reserved water to make a smooth puree, then cool to a suitable serving temperature.
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Difficulty
easy
Cuisine
International
Ingredients
Servings
4
- 1 small (about 500g) butternut squash, peeled, seeded and cubed
- 1 medium (about 150g) apple, cored and chopped
- 1/2 cup (120ml) water, divided
- 1/4 teaspoon Ground cinnamon
- 1 teaspoon olive oil (optional)
Instructions
-
Preheat the oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper.
-
Place the cubed butternut squash on the tray and roast in the oven for about 20 minutes or until very tender when pierced with a fork.
-
While the squash roasts, place the chopped apple in a small saucepan with 1/4 cup water. Cover and simmer on low heat for 8-10 minutes until the apple is soft. Use a little of the reserved water if it starts to stick.
-
Once the squash is tender, allow it to cool slightly.
-
Transfer both the roasted squash and cooked apple (including cooking water) to a blender or food processor. Add the ground cinnamon and olive oil if using.
-
Blend until smooth, adding the remaining reserved water 1 tablespoon at a time to reach the desired consistency.
-
Allow the puree to cool before serving or storing.
-
Cool promptly in small portions and refrigerate within 1–2 hours. Use within 2 days. Reheat only once until steaming throughout, then cool to a suitable serving temperature. Discard food left on the child’s plate.
Preparation and timing notes
Peel and remove the squash seeds, then cube it; core and chop the apple. Use a quarter cup of the measured water for the apple and reserve the other quarter cup for sticking or blending, adding it gradually. The olive oil is optional. The 30-minute figure does not include cooling to serving temperature.
Frequently Asked Questions
- What should I know before starting?
- Peel and remove the squash seeds, then cube it; core and chop the apple. Use a quarter cup of the measured water for the apple and reserve the other quarter cup for sticking or blending, adding it gradually. The olive oil is optional. The 30-minute figure does not include cooling to serving temperature.
- Can I freely substitute ingredients?
- Follow the listed quantities and preparation. Substitutions can change texture and timing; only the options explicitly described in this recipe are suggested, without a claim of kitchen testing.
Ingredient choices
Use the ingredients and quantities listed. Check packaged ingredients and any plant milk for allergens. No universal allergy substitute or equivalent formula is established by this recipe.
Storage
Cool promptly in small portions and refrigerate within 1–2 hours. Use within 2 days. Reheat only once until steaming throughout, then cool to a suitable serving temperature. Discard food left on the child’s plate.
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