Recipe Of The Month: Butternut Squash & Chicken Livers

Recipe Of The Month: Butternut Squash & Chicken Livers

This month we have a special flavor on our menu that is sure to challenge and tantalize those tiny taste buds with early baby food. Liver might seem like a grown-up ingredient but it is one of the most nutrient-dense foods you can give your baby. It’s a mega source of iron and vitamin A and its health benefits are wide-ranging from aiding brain function to supporting vision, heart, kidney, and immune system health. 

Recipe Of The Month: Butternut Squash & Chicken Livers

The recipe combines organic chicken livers with onions, garlic, and thyme as well as butternut squash for a delicious baby puree we’re sure some parents will sneak a taste of. 

Olive oil

16oz organic butternut squash, chopped into pieces

½ teaspoon organic thyme

1 small organic onion, chopped

1 clove organic garlic, crushed

4oz organic chicken liver


-Preheat oven to 350 degrees. 

-Place the pieces of butternut squash on a baking sheet and sprinkle with olive oil and thyme.  

-Roast in the oven until soft, about 20 minutes. 

-Wash the chicken liver under running water and dry with a clean paper towel, then chop into small pieces. 

-Add a splash of olive oil to a pan and fry off onion until soft, about 5 minutes. 

-Add garlic and fry for an additional two minutes. 

-Then add the pieces of chicken liver and fry until it is fully cooked through about 5-8 minutes. 

-Once the butternut squash and liver are cooked, leave to cool. 

-The place into a blender, adding a splash of water and blend to your desired consistency. 

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