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Lucy Upton’s Creamy Butternut Squash Orzo Baby Food

Orzo is a fantastic pasta option for babies, and it is quick and easy to cook. This recipe from trusted paediatric dietitian Lucy Upton cooks the orzo in milk to bring together a creamy and comforting meal with a handful of ingredients.

Perfect for: spoon-feeding
Suitable from: 6 months of age onwards
Makes: 6-8 portions depending on your baby’s age, or a family meal to eat with your baby

Adaptations:

  • You can swap orzo for mini macaroni or small pasta stars. Depending on their size, they may cook a little quicker.
  • In supermarkets, frozen peeled and diced butternut squash cubes are a quicker alternative to preparing fresh squash.
  • You can substitute the butternut squash for pumpkin, sweet potato, or carrots.
  • If your baby needs a smoother texture, you can blend this dish once cooked to the appropriate texture for your baby.
    • Preparation time: 15 min(s)
    • Cooking time: 30 min(s)
    • Servings: 6-8

    How to make

    1. Start by preparing your squash by peeling it, removing the seeds, and dicing it into 1cm cubes. You can cook the squash ready for the orzo by either roasting it in an oven at 180*C with a drizzle of oil and dried sage for around 30 minutes, in an air fryer for around 20-25 minutes at the same temperature, or steaming or microwaving until soft. Roasting adds an extra nutty flavour to the dish but is optional.
    2. After your squash has been cooking for 10-15 minutes, you can get started on your orzo. Add your orzo, milk, and stock to a pan and place it on a gentle simmer, stirring regularly. After around 10-12 minutes, the liquid will be reduced to a creamy sauce, and your orzo will be cooked. Take your orzo off the heat.
    3. Once your butternut squash is soft and cooked, blend it (you can use a blender, smoothie maker or hand blender) to a puree with a splash of whole milk and stir it into your orzo alongside your grated cheese.
    4. Enjoy!