My little picky eater makes me miss the days when I used to just make him purees. It was easy, and simple and for the most part, he loved them. Especially, when I sprinkle cinnamon into everything!
I wanted to make a quick post on a baby food recipe for Quinoa & Butternut Squash Puree.
Quinoa has many health benefits including: high in omega-3 fatty acids, protein, and fiber. Butternut squash on the other hand is a good source of fiber, vitamin b6 and folate. Together is just a really healthy serving for your little tot.
I wanted to make a quick post on a baby food recipe for Quinoa & Butternut Squash Puree.
Quinoa has many health benefits including: high in omega-3 fatty acids, protein, and fiber. Butternut squash on the other hand is a good source of fiber, vitamin b6 and folate. Together is just a really healthy serving for your little tot.
The ingredients will be a lot for just one serving, so 1/2 cup of cooked quinoa and 1 butternut squash puree would yield a week’s worth of baby food for your tot. As mentioned in my old post on baby food, Baby’s First Foods, I use a hand held blender to puree the baby food.
Hand held blenders are way easier to clean and very easy to use. You can find on on Zulily for less than $40! Click on this link HERE to purchase.
RECIPE:
-1 medium butternut squash
– 1/2 cup cooked quinoa (cook according to directions)
-1 tbsp olive oil to drizzle on butternut squash
-A pinch of salt
-A pinch of cinnamon
DIRECTIONS:
1. Cut butternut squash in half, scoop out seeds. Drizzle olive oil, and sprinkle a pinch of salt.
2. Place halves face down in a pan or baking sheet and cover with an inch of water.
3. Bake in a 400 degree oven for 40 minutes to 1 hour – be sure the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place squash “meat” into your choice of appliance for pureeing and begin pureeing until chunky.
2. Place halves face down in a pan or baking sheet and cover with an inch of water.
3. Bake in a 400 degree oven for 40 minutes to 1 hour – be sure the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place squash “meat” into your choice of appliance for pureeing and begin pureeing until chunky.
5. Add quinoa and a pinch of cinnamon, and being pureeing until smooth.
5. Add water as necessary to achieve a smooth, thin consistency.
5. Add water as necessary to achieve a smooth, thin consistency.
Let the puree cool, and store it into ice cube trays or baby food trays to store and freeze for later use.
Let me know if you guys try this recipe out and tell me if your baby likes it!
Enjoy!
Til Next Time,
The Memoirs of a mommy 