Posts Tagged ‘ purees for 6+ months ’

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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Avocado-Banana Mashup Part 2

Sunday, April 24th, 2011

Best for Babies 6+ Months

The first time I fed Mason Avocado-Banana Puree, I blew it. After his first bite he shuddered and looked offended. I coaxed him into taking a second bite and he gagged, then started screaming. Discouraged, I threw the rest of the stuff in the trash.

In retrospect, it wasn’t about the fruit — both of which he loves separately– it was about my technique. The unripe avocado that I used gave the puree a grainy texture (think brown mustard). I should have been more patient and waited for the avocado to ripen. The puree was also bland. It would have been better to use at least two bananas to add more sweetness and depth of flavor.

Tonight I started my second attempt at Avocado-Banana Puree with very ripe fruit.  I scooped the avocado out of its shell and sliced up the bananas. Then I pureed them together with premixed formula. The ultra-healthy fruits blended up fluffy and creamy. The puree tasted pleasantly sweet, without any graininess at all. Even my husband who usually refuses to taste any of Mason’s purees gave liked this one.

Now for the real test.

I fed a spoonful of the puree to Mason and waited. He tasted it and instead of gagging or screaming he swallowed and opened his mouth for more. And more. He ate all two ounces of the puree and was smiling afterward (above). His reaction made my night! Here’s the recipe. Hope your babe enjoys it too.


Avocado-Banana Puree

Ingredients:

1 Organic Avocado, ripe
3 Organic Bananas, ripe
Premixed Formula

Directions:

1. Slice a very ripe avocado in half. Remove the pit. Set aside.

2. Peel and slice ripe bananas. Combine with the avocado. Puree the fruits together in a food processor. Add premixed formula until you reach a very smooth texture.

Yield: Makes 14 ounces for $3.99

What’s your latest and greatest baby food success?

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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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Sweet Potato & Peach Puree

Sunday, April 10th, 2011

Best for Babies 6+ Months Old

This weekend was crazy. Chris didn’t arrive home from his new out-of-town job until 11 on Friday after being gone all week.  Mason and I were still recovering from the wicked stomach bug that hit us both about 48 hours after Chris left. And we had to be somewhere every second of the weekend. But at least I got 20 minutes with The Moms. That’s how the manager at Cranky’s, a cozy coffee shop in Long Island City, refers to the small group of us who congregate there every Sunday morning with our babes to drink coffee and chat. Today, one of my fave duos, Florence and Charlotte, were there. Charlotte is a month younger than Mason and absolutely gorgeous — large chocolaty eyes, silky dark hair, and a smile that melts your heart. Food came up — it always does — and Florence and I discussed which food Charlotte should try next. Peaches came up so naturally I thought of Sweet Potato-Peach Puree, one of Mason’s faves.


Sweet Potato-Peach Puree

Ingredients

2 organic sweet potatoes
1 bag frozen peaches, organic (10 ounces)
Cooking liquid

Directions

1. Wash, peel, and dice sweet potato. Cook until tender (about 15 minutes). Set aside.
2. Cook peaches until tender (about 15 minutes). Drain liquid and set aside.
3. Combine cooked sweet potatoes and peaches.  Puree and add cooking liquid as needed until you reach desired consistency.

Yield: 14 ounces, $6.09

*If the puree appears to be too thin, thicken it with plain organic yogurt before serving.


This combo is lovely because the peaches add a pleasurable layer of sweetness to the sweet potatoes, but not too much. When I feed the blend to Mason, he clearly loves it and I feel good knowing that the mixture is full of beta carotene (sweet potatoes) and Vitamin C (peaches), among other nutrients and vitamins. I can’t wait to hear what Charlotte thinks of Sweet Potato-Peach puree (if she tries it), or just peaches alone.

Does your babe like peaches? If so, do you serve them alone or mixed with something else?

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Lotsa Apples & Bananas

Saturday, April 9th, 2011


In the spirit of Mason’s (temporary) special diet, I whipped up some fresh apple and banana puree last night. As I stacked the stuff in the freezer I looked wistfully at the Chicken-Apple and Pea-Potato Purees that he can’t have until he feels completely better. There’s nothing wrong with Apple-Banana Puree — it’s simple, sweet, wholesome — and the bland diet is helping the babe feel much better. I just wish he could have a bit more variety right now. After all, I wouldn’t want to eat the same thing day after day for all three meals.

Apple-Banana Puree

Ingredients

1 organic Gala apple
1 organic banana
Premixed formula

Directions

1. Wash and peel apple. Dice and cook until tender (about 15 minutes). Rinse with cold water. Set aside.
2. Peel and slice banana.
3. Blend banana, along with the cooked apple, in a food processor. Add formula until puree is creamy and smooth.

*To make larger batches, use one banana for every apple.

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