I give props to hip-hop so… I give props to purees…
So hip hop PUREE… ho… hey… ho…
Yes, I can be pretty corny. You’ll just have to deal with it. With the song reference above on my mind, I am in the mood to finally share some baby food recipes! Heads up, these “recipes” are super easy! I’m not so sure they are even recipes. They’re really just cooking directions. See my homemade baby food page for resource info.
Prepare – cook – store. That’s it! Prepare: washing, peeling, chopping, slicing, or even opening a bag (of frozen veggies). Cook: roast, steam, or boil. Store: If not serving immediately, dump into ice cube trays or mini containers to freeze or refrigerate in a bowl/container until needed.
While very easy to follow, they are time-consuming. I’m either a really slow chef or just too ambitious and don’t pace myself. Nonetheless, I am absolutely LOVING my new kitchen adventures and am not only serious about making sure the boys eat “clean,” but I’m passionate and enthusiastic about the process and it is only fueling my desire to continue preparing/cooking their food at home to introduce them to the wonderful world of food.
For now, I’ll share my butternut squash recipe. Shortly after, I’ll share sweet potato, peas, green beans, carrots, pears, & apples. Stay tuned for recipes on each!
Butternut Squash Puree
One butternut squash
Slice butternut squash in half, lengthwise. I use a large knife and a sturdy, no-slip chopping board.
Using a spoon, scoop out the seeds and guts. Reminds me very much of a pumpkin!
Place meat down in a shallow baking dish (I used a glass 9×13 dish). Fill dish with about 1″ water.
Bake at 400 degrees F for 40 minutes.
The shell/skin looks gorgeous afterward.
I turned them over to cool.
To achieve the puree, scoop out the meat and plac in a food processor (I use a mini Ninja). Blend just a few seconds because it’s already super soft. If your baby is 4-6 months, blending may be necessary until baby gets used to eating. Otherwise, the meat is so soft that you can just mash it up before feeding.
I just eyeball the mixture until it reaches a consistency I like.
To freeze, store, and use later, I put the pureed squash in these awesome silicone ice cube trays I ordered online from Target. The cubes measure to about one (1) ounce of food. I also filled some reused Gerber food containers to throw in the freezer as well.
After the ice cubes freeze, pop em out and throw them into a gallon ziplock bag (labeled with the date you made the food). Here’s a random mix of veggies to show you how the cubes can be mixed and matched before serving baby. The frozen cubes defrost really well – I sometimes take out what I need and place in a microwaveable bowl on the kitchen counter. After about 1-2 hours, I just microwave in increments of 10 seconds, stir, and always feel the temperature of the food before feeding.
Source: Wholesome Baby Food
I’d say I’ve got some happy campers over here. They love mama’s cooking and mama loves them!
Find more baby food recipes HERE!