Last I left you we were experimenting with Parsnips. I have finally found the food that baby boy reacts to! He seems to gag a bit on the Parsnips (kinda funny, but poor little guy!) It seems that he likes it MUCH better if it is mixed with carrots or sweet potatoes. His very first veggie that we gave him way back when (well, like two months ago!) was acorn squash. I haven’t seen them in the stores lately and he went through his stash pretty quickly. So I decided to make butternut squash for him instead.
Homemade Butternut Squash Baby Food
- Cut the squash lenghthwise. They are a bit tough, so use one of those fancy chef knives!
- Scoop out the pulp. The pulp is all in the fat end of the squash (reminded me of carving pumpkins!).
- Bake in the oven. Put it face down in a pan with about 1-2 inches of water. Bake for about 40 minutes at 400 degrees. When it is done the meat will be tender and the skin will start to pucker.
- Scoop out the meat and put into your processor. I use my Beaba Babycook for steaming AND pureeing.
- Puree. I added a bit of fresh breast milk (remember my baby food safety tips?) to thin it seeing that I didn’t have any water left over from steaming them.
- Freeze the cubes. Scoop the puree into your handy baby food storage trays and freeze for 24 hours. After they are completely frozen pop them out and into a baggy. I label what veggie it is (looks a lot like sweet potatoes!), and the date because it should be used before one month.
He really seems to like the butternut squash, and actually so did I! So there is one waiting on our counter for us to eat soon. Yum Yum!