Butternut squash

Butternut squash can start when your baby is about 6 months old and ready for solids. Squash is a plant native to Central America. Butternut is a winter squash variety related to calabaza. It also grows in cooler climates.

Butternut is a good source of fiber. It supplies vitamin A (eyes), B vitamins (blood), vitamin C (skin) and vitamin E (brain growth). Vitamin C also aids absorption of plant iron, so serve butternut with iron sources such as lentils, beans, nut butters and seeds. The body turns some carotenoids into vitamin A. The longer the squash cures after harvest, the more carotenoids build up inside.

Cutting and cooking

Peel the squash first and scoop out the seeds. Cut it into crescent slices or cubes. Roast, steam or boil it. It should squash easily when pressed with a finger.

You can serve a baby crescent slices and purée together. Older children get bite-sized pieces with a fork.

Itchy hands

People who prepare winter squash sometimes get an itchy rash on their hands. Wash your hands when you finish. Right before the meal, you can smooth a protective layer of plain white petroleum jelly over baby's face, and wash face and hands once the meal is over.

Well-cooked butternut is a low-risk food. Any food can still cause choking. Prepare it for your baby's age and stay with your baby during meals.

Butternut squash is not a common allergen. Allergy is rare. Handling winter squash, though, sometimes leaves an itchy rash on the skin of the hands.

Offer a small amount alone for the first few meals. If there is no reaction, increase gradually.