Brussel Sprouts, Potato, and Squash Puree

Here is a fun, adventurous recipe for your baby that you can introduce around the 8-9 month mark. I know a lot of babies love potato. It’s so easy to fix and, as adults, you can’t say it’s hard to enjoy a baked potato. Ever since moving back to Texas, I can’t help ordering chopped brisket in my baked potato. Elle normally wouldn’t eat brisket, but when I gave her a bit to try, along with the potato, she ate it up like nobody’s business! It gave me an idea — I could sneak more nutritious veggies into her diet by masking their flavor with a mix of potato! Genius! A little broccoli here, a little squash there…

If you’re a busy, on-the-go type of family, using the  Baby Bullet Steamer  helps make baby’s purees fast and easy. If you don’t have one, invest in some kind of steamer basket that fits in your sauce pan. You can find them at most grocery stores in the baking aisle. Steaming is the way to go and is so easy. I always steam food a bit longer than necessary for my new eater, so I know all the ingredients are perfectly tender.


Now, let’s talk Brussels sprouts. Over time, our moms and dads had it all wrong by serving us boiled or steamed brussels sprouts. Yuck! Roasting is the way to go, hands down. You can try boiling them, which can take away some of the bitter bite, but try cutting them in half and roasting, instead! This not only takes the bitterness away, but adds a new level of flavor you’ll actually enjoy.

Place on a cookie sheet and drizzle them with olive oil, salt, pepper, and balsamic vinaigrette (optional). Roast them at 350 degrees for 30-40 minutes. Now, you have a nice snack for you, and your baby is going to try Brussels sprouts for the first time, and totally love them from the very first bite!

Brussel Sprouts, Potato, and Squash Puree


  • 1/2 cup or more Brussels sprouts
  • 2 Tbsp olive oil
  • Pinch of salt and pepper
  • 1 Tbsp balsamic vinaigrette
  • 1/2 russet potato
  • 1 small yellow squash


  1. Pre-heat your oven to 350 degrees.
  2. Cut off the ends of the Brussels sprouts and cut in half.
  3. Place them on a lined cookie sheet and add olive oil, salt, pepper, and balsamic vinaigrette.
  4. Mix with your hands and roast until fork tender, about 30-40 minutes.
  5. Peel the potato and cut into cubes, along with the squash.
  6. Place the potato and squash in the  Baby Bullet Steamer  and steam until tender.
  7. Add the roasted Brussels sprouts, potato, and squash to your  Baby Bullet  Batchbowl.
  8. Blend until smooth. Add 1-2 Tbsp water, until the puree reaches the right consistency for your baby.


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