Friday, May 27th, 2011
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
1.5 lb Organic butternut squash
Pre-mixed formula, breast milk, or yogurt (optional)
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
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):
Organic Stonyfield full-fat plain yogurt or Greek yogurt*
1 bag frozen, organic peaches
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:
Organic Gala apple
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.Add a Comment
Tags: butternut squash, butternut squash puree, butternut squash-apple puree, butternut squash-chicken puree, butternut squash-peach puree with yogurt, how to roast butternut squash, purees, purees for 10+ months, purees for 6+ months, purees for 7+ months, purees for 8+ months, purees for 9+ months | Categories: Chicken, High Chair Times, homemade baby food, six+ months, Veggies, Yogurt