Step 1: Rinse the outside of your squash, I use acorn and butternut
but just about any hard squash will work for this recipe, including pumpkin.
Step 2: Slice the squash down the middle
lengthwise, this may take some work and a big knife.
Step 3: Scoop out the seeds and stringy fibers, I use a spoon for
this.
Step 4 (optional): You can at this point use a vegetable
peeler to remove the outside skin, this will make it easier to blend in some
ways but it may also get tough spots during baking. I like to leave the skin on during baking in hope that some
of the vitamins from the skin will go into the meat of the squash.
Step 5: Place them face down (meat side down) in a baking dish with
about 1 inch of water
Step 6: Bake on 400 degrees for around 40
minutes, or until the skin starts to look puckered and it is soft when you
squeeze it.
Step 7: Let them cool so that you can
easily handle them ( I of course don’t do this and have to use a paper towel to
hold them as you can see in the picture)
Step 8: Scoop out the meat into your blender of your choice.
Step 9: (optional) Add a dash of cinnamon and ground
ginger. If you have fresh nutmeg
add a little grate as well. The amount
of spices you use depends upon the amount of squash you are pureeing and your
babies taste. In the beginning
just as a little dash will do and as you learn their preferences add a bit
more.
Storing: I scoop the puree into clean icecube trays, freeze them, then transfer to a baggie.
Spices should be added to your babies diet
in the same way fruits and vegetables are, one at a time, so that you can watch
for a reaction.
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