Butternut Squash, Black Bean & Cumin Purée

By Lindsey Paris, Redhead Baby Mama

Butternut Squash, Black Bean & Cumin Purée

Instead of grunts and shouts from the high chair, I’m now hearing, “Snack! Snack!” or, at least, a semblance of such. Scarlett is one hungry girl and surprisingly eager to try whatever I’ve got on my plate. I’ve been so happy that she naturally accepts most new textures and flavors, including my Apple, Strawberry and Beet Puree and now this wildly flavorful Butternut Squash, Black Bean, and Cumin Puree. It’s very easy to make with organic ingredients and your family will love it!

I started with a whole organic butternut squash, and I wanted to roast it before blending to bring out its flavor and bright color. I chopped it into even pieces and roasted at 425° for 18 minutes. It was the perfect amount of time for the squash to be cooked soft and still maintain its texture.

beech-nut butternut squash black bean and cumin purée

I made a few extra bites of squash for my five-year-old at dinner, and sprinkled some with salt and pepper, along with olive oil for roasting.

butternut squash

making beech-nut butternut squash black bean and cumin purée

Equal portions of squash and beans went into my little food processor, along with a smidgen of cumin to really pack a flavorful punch. A little goes a long way, so if you’re worried about amounts, start small and work your way up while blending.

Just look at that texture! This butternut squash, black bean, and cumin puree is a perfect stage 3 food, easing baby into eating yummy roasted veggie bites with skins, chewy beans and various seasonings to excite the palate. After only a bite or two, Scarlett wanted to pick up globs from her bowl and feed herself. We’re starting to work with the spoon a little bit, and I’m personally working on my bravery to let her make a mess!

butternut squash black bean and cumin purée

Butternut Squash, Black Bean & Cumin Purée Recipe


  • 1 Butternut squash, seeded and peeled
  • 1 Cup organic, low sodium black beans, undrained
  • 1/4 Tsp cumin seasoning
  • Drizzle of EVOO


  1. Pre-heat oven to 425°F.
  2. Chop the butternut squash into 1″ cubes, making sure the pieces are equally sized for even roasting.
  3. Spread the squash cubes on a jelly roll pan, lined in foil. Drizzle with olive oil, and optionally, lightly sprinkle with salt and pepper.
  4. Roast squash for 18 minutes until soft. Cool slightly.
  5. Measure 1 cup of squash cubes with the 1 cup of black beans (and juices) into a food processor. Add cumin.
  6. Process and blend into a smooth texture, adding a bit of breastmilk, formula, or water for your desired consistency if needed.
  7. Serve warm, and refrigerate leftovers for two days.

Disclosure: This post was sponsored by Beech-Nut and originally appeared on Redhead Baby Mama. All opinions and thoughts expressed come from Lindsey.