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Roasted Cauliflower, Butternut & Sage Baby Food Puree

This roasted cauliflower and butternut squash puree tastes amazing even to adults, with a smooth texture and a hint of sage. This homemade baby food is the ideal first taste of cauliflower for your baby, from 6 months plus.
4.67 from 3 ratings


  • ¼ of a small butternut squash, peeled and sliced into chunks (this is about 1.5 cups of cubed squash)
  • head of cauliflower's florets, 10-12 florets
  • 1-2 sage leaves*


  • Heat the oven to 180C / 360F. Spread the butternut squash on a baking tray lined with parchment paper, and lightly spritz with oil.
  • Roast butternut squash for 20 minutes.
  • Remove from the oven, flip the cubes over and add the cauliflower florets to the tray. Spritz the cauliflower florets with a little more oil.
  • Replace in the oven for another 20 minutes, until the squash is tender and the cauliflower is starting to brown.
  • Puree the squash and cauliflower with sage leaves. You will need to add liquid to thin it out to your desired texture. Use water or the baby's usual milk, one tablespoon at a time.


Use one sage leaf for a more subtle flavour, or if your leaves are super fresh and flavorful. Use two if you want a stronger flavor or have slightly less fragrant leaves.
Adjusting the texture: If you want a creamier finish, reduce the cauliflower by a half. Just use 6-8 florets.
Serving: 1g, Calories: 25kcal, Carbohydrates: 5g, Protein: 2g, Sodium: 14mg, Fiber: 2g, Sugar: 2g