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Homemade Baby Food Recipes – Pure as babies

Butternut Squash Puree

Butternut squash is a fantastic source of both vitamin A and C, and just one vegetable can go a long way. Widely available in October and November, butternut squash has a sweet, creamy flavor, and is enclosed in a tough skin. Stored correctly in a cool, dry place, butternut squash will keep for 2-3 months.

You can serve Butternut Squash puree alone, or mix it with apple puree, carrot puree, applesauce, mashed banana, pumpkin, sweet potato, rice or homemade rice cereal, chicken or peaches. Baby K loves her Butternut Squash Puree with a sprinkle of cinnamon.

For a toddler, I’ve had success with mini bagel “pizzas”, that is, halve a whole wheat bagel, spread about a tablespoon or two of butternut squash puree over bagel, sprinkle with a little parmesan or asiago cheese, and bake for about 10 minutes.

To make the puree:

  • Preheat oven to 325 degreesButternut Squash
  • Wash butternut squash just before slicing
  • Carefully cut the vegetable in half lengthwise
  • Scoop out the seeds and fibrous strings
  • Using a small knife, carefully peel the skin from each half
  • Cube the remaining squash into about 2 inch cubes
  • Place cubes on a foil lined pan, and drizzle a little olive oil over the squash
  • You will probably have a pretty full pan, be sure to use a spatula and toss the cubes around making sure that all sides have a little EVOO
  • Bake for 45 minutes to 1 hour, using the spatula to turn the cubes occasionally.
  • Squash should be baked until tender.
  • Allow the butternut squash cubes to cool
  • Transfer to cubes to blender or food processor with about 1/2 cup of water
  • Blend away, adding water if necessary.
  • Pour into ice cube trays, cover and freeze immediately.

Photo credit to Rex_roof.

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Filed under: Butternut Squash, Finger Food, food, Freezer Friendly, nutrition, Vegetables, , , , , , , , , , , , ,

Sweet Potato Bites

Sweet potatoes are one of nature’s superfoods, delivering beta carotene and Vitamins C and B6. Commonly one of baby’s first foods, sweet potato chips, bites, fingers or fries continue to please into the self-feeding stages.

Ingredients:

  • 1 sweet potato
  • Water
  • Cinnamon, cloves or nutmeg (optional)

Instructions:

  1. Preheat oven to 350 degrees
  2. Wash and peel sweet potato
  3. Cut into fingers (fries) or chips of desired size
  4. Boil bites in about 2 cups of water for 10 minutes
  5. Drain and transfer bites to baking pan
  6. Sprinkle with spice or spice mixture
  7. Bake for 10-15 minutes, or until slightly crispy
  8. Cool, then serve or refrigerate in an airtight container

Filed under: Baked Bites, Finger Food, Sweet Potato, Vegetables, , , , , , , , , , , , , , , , , , , ,

Easy Teethers or Finger Bites

Ingredients:

  • 5-6 slices of day old bread (whole grain or multi-grain)

Steps

  1. Preheat oven to 250 degrees (or less).
  2. Remove crusts from each slice.
  3. Cut into manageable bites. Have fun and use a cookie cutter to make shapes if you’d like.
  4. Put bites on baking sheet and bake for about 1 hour, or until dry and hard.
  5. Remove from oven and cool.
  6. Store in airtight container.

Filed under: Baked Bites, Finger Food, Teether, , , , ,

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