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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, , , , , , , , , , , , ,

Harvest Crockpot Medley

The crisp, fall air got me thinking about crockpot recipes and I thought I’d try making a fall medley of veggies using the crockpot. Although I started with sweet potatoes, squash and an eggplant, you can mix and match or substitute other vegetables or even fruits according to availability.

Ingredients

  • 2-3 sweet potatoes (washed, peeled and cubed)
  • 1 butternut squash (washed, peeled and cubed)
  • 1 eggplant (washed, peeled and cubed

Instructions

  1. Heat in crockpot on LOW with 2 cups of water (or less) or low sodium vegetable broth for 3-4 hours. Adjust time for smaller or larger cubes.
  2. Transfer to blender and blend until desired consistency. You may need to add a little water or baby’s milk depending on consistency.
  3. Pour into ice cube trays, cover and freeze.

Filed under: Butternut Squash, Eggplant, Freezer Friendly, Medley, Sweet Potato, Vegetables, , , , , ,

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