On September 27, 2011 by Kelly
Early fall at the farmer’s market can be a little sparse. The tomatoes and summer squash have mostly disappeared. In their place are a smattering of winter squash, eggplant, hot peppers, and okra. If you can get your baby to eat hot peppers and okra, more power to you. (Actually, my David would probably eat them. He will eat ANYTHING and as much of it as he can stuff in his mouth.) But since those aren’t high on my list of baby-safe foods, I decided to go with what I could find: some cute little winter squash and the last of summer’s juicy peaches. My cute squash are either Delicata or Sweet Dumpling; I can’t quite remember. You can use any winter squash for this recipe, though, like acorn or butternut — or substitute sweet potatoes. This puree is slightly sweet, fragrant, and passed the Mommy Taste Test; I hate to feed my baby anything I find disgusting! If you have older kids, you can even blend the frozen puree cubes with frozen homemade yogurt and a little milk for a tasty fall smoothie.
Fruity Cinnamon Squash Puree
Jessica @ onceamonthmeals.com
- 2 small or 1 larger winter squash
- 2 peaches, diced, skin on
- 1 4-ounce cup of pineapple tidbits in 100% pineapple juice
- 1 teaspoon cinnamon
Halve squash and scoop out seeds. Place squash flesh-side down in an oven-safe dish and fill with just enough water to cover the bottom of the dish. Cover with aluminum foil. Bake at 400F for 30-40 minutes, until the flesh of the squash is easily pierced with a fork. Place squash on a plate to cool. Place diced peaches, pineapples with juice, and cinnamon in a food processor or blender. Scoop squash flesh into the same. Process to desired consistency for your baby.
Divide puree into ice-cube trays and freeze. When frozen, pop cubes into a gallon-sized freezer bag. To serve, heat one cube for 30-40 seconds in microwave. Always test food heat before serving to baby.
Servings: 24 1-ounce portions
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