Tuesday, May 31st, 2011
A smiling Mason after his first bite
Last Friday, I thought Mason had bailed on butternut squash. My heart was a little broken. It was his first yellow veggie and the wholesome goodness that once made him smile was suddenly making him cry. The first time he teared up during a bite I rationalized that he was just tired. The second time I thought perhaps the puree was a bit too warm. The third time, well, let’s be honest — he no longer wanted to eat the stuff.
But what to do with the organic butternut squash in my freezer (already pureed)?
In my mind, there was only one thing that could possibly work at this point: peach puree with yogurt. He had rejected squash mixed with apple and chicken (two blends he once loved) and yogurt is his absolute fave of all. I mixed the creamy yogurt with the nutritious butternut squash puree and luscious peach puree…score! He loved it, and I was rewarded with a big, gummy grin. I wonder what else I can get him to eat with yogurt…
Butternut Squash-Peach Puree with Yogurt
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.
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.
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To make Butternut Squash-Peach Puree with Yogurt, mix equal parts Butternut Squash Puree with Peach Yogurt.