Squash Apple Puree Baby Food
SQUASH APPLE PUREE (BABY FOOD)
This baby food is easy to make and prepare ahead to freeze and use as desired. I used to hand make most of the food my little one ate and it isn't terribly difficult once you get in to groove. You can alway save a few baby food jars and take this with you that way for convenience
Provided by TishT
Categories Apple
Time 55m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Chop squash and apple.
- Place in a buttered dish and drizzle with yogurt, breast milk or soy milk.
- Bake, covered for 40 minutes at 325F.
- Puree in baby food grinder or blender.
- *Note:Youcan make this in quantity and freeze in ice cube trays.
- After it's frozen, transfer the cubes to small bags to thaw and warm as needed.
Nutrition Facts : Calories 69.1, Fat 1.4, SaturatedFat 0.9, Cholesterol 5.3, Sodium 21.2, Carbohydrate 13.5, Fiber 1.8, Sugar 5.2, Protein 2.1
BUTTERNUT SQUASH AND APPLE PUREE
This butternut squash and apple puree side dish pairs well with our Bay-Leaf-Crusted Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 45m
Number Of Ingredients 5
Steps:
- In a large skillet with a lid, heat 2 tablespoons butter over medium; add onion, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add squash, apples, and 1 cup water. Cover, and simmer until squash is tender and most of the liquid has evaporated, 15 to 20 minutes. (If skillet becomes dry, add a little water; if liquid has not evaporated by the time squash is cooked, drain.)
- Transfer squash mixture to a food processor. Add remaining butter; process until smooth. Season with salt and pepper; serve. (If serving later, gently reheat in a medium saucepan over low.)
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- Bring 2 inches of water to a boil in a medium saucepan. Place apples, butternut squash and carrots into a steamer basket over boiling water, cover, and cook for 15 minutes. All ingredients will be done when they can easily be pricked with a fork.
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- In a medium saucepan, bring 2 inches of water to a boil. In a steamer basket, add in the butternut squash, cover, and steam for 4 minutes.
- Add the corn on top, cover and steam for an additional 2 minutes. Let cool slightly. Reserve the steamer water.
- Place all of the ingredients into the blender and puree for 1-2 minutes on high or until the puree is completely smooth. If puree is too thick, add in reserved steamer water, breast milk, formula or stock, a tablespoon at a time until you reach your desired consistency.
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