Posts Tagged ‘ how to roast butternut squash ’

Butternut Squash 4 Ways

Friday, May 27th, 2011

Best for Babies 6+ Months Old

I’m perplexed. For months, Mason loved butternut squash. Loved it. It was his first yellow veggie. He ate it plain, he ate it with chicken. He enjoyed it mixed with yogurt and peaches, and he loved the simple combination of butternut squash and apple. Now he cries when I try to feed it to him.

What gives? Apparently this happens. Babes suddenly decide they don’t like something. And that’s it. I’m a bit sad — I loved that he loved butternut squash. It’s pure and simple. Wholesome, velvety, luscious. I felt good feeding it to him. And it’s so simple to make.

Of course, I won’t feed Mason something that makes him cry. For now the butternut squash in my freezer will stay there. I’m hoping he’ll enjoy it once again. If he doesn’t we’ll share it with one of his little friends.

In honor of Mason’s (former) favorite veggie, here are the butternut squash recipes he enjoyed for the last few months. (Before you get started cooking, don’t miss my guide to how to roast and puree butternut squash.) Try out our recipes and let us know what your babe thinks!

Basic Butternut Squash Puree

Ingredients

1.5 lb Organic butternut squash
Water
Pre-mixed formula, breast milk, or yogurt (optional)

Directions

1. Scoop flesh out of a roasted squash. Discard the skin.

2. Puree squash flesh in a food processor. Add water until you reach a smooth consistency. For extra creaminess add a splash of pre-mixed formula, breast milk, or plain yogurt.

Butternut Squash & Chicken Puree

1/3 cup boiled,  organic chicken, shredded
1/2 cup cooked organic butternut squash, diced
Water

1. Poach chicken for about 35 minutes. Drain and rinse thoroughly with cold water. Shred a cup’s worth, and set aside.
2. Roast butternut squash. Scoop flesh from shell. Set aside 1/2 cup.
3. Combine both the squash and chicken in a food processor or blender. Add cooking liquid or water until you reach desired consistency. (Think smooth but without being watery.) Freeze extras for up to three months.

Butternut Squash-Peach Puree with Yogurt

To make Butternut Squash-Peach Puree with Yogurt, mix equal parts Butternut Squash Puree with Peach Yogurt (below):

Peach Yogurt

Ingredients

Organic Stonyfield full-fat plain yogurt or Greek yogurt*
1 bag frozen, organic peaches

Directions

1. Cook peaches. Drain, reserving some of the cooking liquid. Puree until you reach desired consistency.
2. Combine yogurt and pureed peaches.
3. Freeze leftovers in 2 to 4-ounces portions.
4. Thaw overnight in the refrigerator.

Butternut Squash with Apple

To make Butternut Squash-Apple puree, mix equal parts Butternut Squash Puree (above) with Apple Puree:

Apple Puree

Organic Gala apple
Water

Directions

1. Wash, peel, and dice apple. Cook until tender (about 15 minutes).

2. Reserve some cooking liquid, then plunge cooked apple into ice water for about 3 minutes.

3. Puree cooled apple until smooth.

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How to Roast and Puree Butternut Squash

Tuesday, April 19th, 2011

Best for Babies 6+ Months

Roasted butternut squash is pure and simple. Wholesome, velvety, luscious. And it’s so simple to make. Tonight, I roasted and pureed a whole squash in about 40 minutes. I have to admit, I expected it to be a chore — I usually purchase peeled and diced butternut squash in a package for cooking, but my grocery store was out of it. In fact, roasting a whole squash and then pureeing it was easier. I was amazed. Tomorrow I’ll mix two ounces of butternut squash with two ounces of organic apple puree for Mason’s lunch (recipes and how-to steps below!).

How to roast butternut squash

1. Cut organic butternut squash in half, lengthwise. (It doesn’t have to be perfect — as you can see, my squash was unevenly cut.)

2. Scoop out the seeds with a spoon.

3. Spray a bit of olive oil on a baking sheet, place squash on sheet, and roast on 400 degrees. Check the squash in 30 minutes. If it isn’t soft and scoopable with a spoon, keep adding 5 minutes of roasting time until it is.

4. Remove squash from oven and let cool.



Butternut Squash Puree

Ingredients

1.5 lb Organic butternut squash
Water
Pre-mixed formula, breast milk, or yogurt (optional)

Directions

1. Scoop flesh out of a roasted squash (directions above). Discard the skin.

2. Puree squash flesh in a food processor. Add water until you reach a smooth consistency. For extra creaminess add a splash of pre-mixed formula, breast milk, or plain yogurt.

Yield: 14 ounces for $2.29


Apple Puree

Organic Gala apple
Water

Directions

1. Wash, peel, and dice apple. Cook until tender (about 15 minutes).

2. Reserve some cooking liquid, then plunge cooked apple into ice water for about 3 minutes.

3. Puree cooled apple until smooth.

Yield: 4 ounces per apple for $1.25

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