Name: Autumnal Butternut Squash and Salmon Puree
Total time: 25 min
Yield: 4

The slightly nutty flavor of butternut squash pairs beautifully with tender salmon and mild potatoes. This seasonal dish offers a wonderfully creamy texture that many babies enjoy. Salmon provides valuable omega-3 fatty acids, which gently support healthy brain development. A warming autumn recipe that makes exploring solid foods a delightful experience.

Ingredients

100 g butternut squash (peeled and deseeded)
50 g potatoes (waxy variety)
20 g salmon fillet (fresh or thawed, boneless)
1 tbsp rapeseed oil (or specific baby weaning oil)
2 to 3 tbsp water (to reach the desired consistency)

(Tip: Organic quality is a great choice for vegetables and fish for the little ones.)

Preparation

Peel the butternut squash and potatoes, then cut them into small, evenly sized cubes.
Rinse the salmon fillet under cold water, pat it dry, and carefully check for any remaining bones before cutting it into small pieces.
Gently steam the vegetables in a small pot with a little water for about 10 minutes.
Add the salmon and cook for another 3 to 5 minutes, until the fish is completely cooked through and the vegetables are soft.
Puree the mixture with the rapeseed oil and a little cooking water until an absolutely smooth, creamy consistency without lumps is achieved.
Let the puree cool down and always test the temperature on your own wrist before feeding.

Variations and Tips

Swap the vegetables: The butternut squash can easily be replaced with carrots or sweet potatoes if your child prefers those flavors.
Storage: The puree keeps well in an airtight container in the fridge for up to 2 days. It also freezes beautifully (for up to 3 months). Portioning it into ice cube trays is especially practical for small beginner servings.
Adjusting the texture: For the very first spoonfuls, you can add a little extra water or breast milk. Later on, when your child is more experienced, the puree can remain slightly more textured.
For the family: Simply cook a larger batch of vegetables and salmon. Take out the baby's portion before pureeing. You can then season the family portion generously with salt, pepper, and herbs.

Allergy and Safety Information

Fish (Allergen): Salmon is a known food allergen. Always introduce new ingredients one at a time and in small amounts to closely observe any potential reactions.
Cooking thoroughly: Strictly ensure that the fish is fully cooked. Raw fish is unsuitable for babies.
Salt and honey: Completely avoid salt, sugar, and honey (risk of botulism) during the first year of life.
Medical advice: If you have any uncertainties about introducing solid foods or a family history of allergies, it is best to speak with your pediatrician.

Nutritional Information

This puree is a wonderful source of omega-3 fatty acids from the salmon, which are important for the development of the brain and nerve cells. The butternut squash provides beta-carotene (a precursor to vitamin A), while the potatoes contribute satisfying carbohydrates. Together with the rapeseed oil, this creates a balanced meal that gently provides your child with energy.

Ingredients

100 g butternut squash (peeled and deseeded)

50 g potatoes (waxy variety)

20 g salmon fillet (fresh or thawed, boneless)

1 tbsp rapeseed oil (or specific baby weaning oil)

2 to 3 tbsp water (to reach the desired consistency)

(Tip: Organic quality is a great choice for vegetables and fish for the little ones.)

Preparation

Peel the butternut squash and potatoes, then cut them into small, evenly sized cubes.

Rinse the salmon fillet under cold water, pat it dry, and carefully check for any remaining bones before cutting it into small pieces.

Gently steam the vegetables in a small pot with a little water for about 10 minutes.

Add the salmon and cook for another 3 to 5 minutes, until the fish is completely cooked through and the vegetables are soft.

Puree the mixture with the rapeseed oil and a little cooking water until an absolutely smooth, creamy consistency without lumps is achieved.

Let the puree cool down and always test the temperature on your own wrist before feeding.

Variations and Tips

Swap the vegetables: The butternut squash can easily be replaced with carrots or sweet potatoes if your child prefers those flavors.

Storage: The puree keeps well in an airtight container in the fridge for up to 2 days. It also freezes beautifully (for up to 3 months). Portioning it into ice cube trays is especially practical for small beginner servings.

Adjusting the texture: For the very first spoonfuls, you can add a little extra water or breast milk. Later on, when your child is more experienced, the puree can remain slightly more textured.

For the family: Simply cook a larger batch of vegetables and salmon. Take out the baby's portion before pureeing. You can then season the family portion generously with salt, pepper, and herbs.

Allergy and Safety Information

Fish (Allergen): Salmon is a known food allergen. Always introduce new ingredients one at a time and in small amounts to closely observe any potential reactions.

Cooking thoroughly: Strictly ensure that the fish is fully cooked. Raw fish is unsuitable for babies.

Salt and honey: Completely avoid salt, sugar, and honey (risk of botulism) during the first year of life.

Medical advice: If you have any uncertainties about introducing solid foods or a family history of allergies, it is best to speak with your pediatrician.

Nutritional Information