Roasted Sweet Potato and Butternut Squash Puree for Infants
Crafting Delightful Veggie Purees for Babies: Tantalize your baby's taste buds with this delicious squash and sweet potato combo recipe, handpicked from our Make Your Own Baby Food project!
What You Need:- 2 cups peeled, large diced sweet potato (around 8 oz)- 1 cup peeled, large diced butternut squash (approximately 6 oz)
Let's Cook:1. Combine the veggies in a large saucepan, and cover with about 2 inches of water. Bring to a boil over high heat, then adjust to medium-low and simmer until tender (approx. 6 minutes).2. Using a slotted spoon, lift veggies out of the pan, retaining the cooking liquid. Transfer veggies to a blender and add 1 cup of the saved liquid. Puree until the mixture is smooth.3. Cool slightly, then divide into half-cup portions, store in airtight containers, and refrigerate for up to 5 days or up to 6 weeks in the freezer.
Reheating Tips:- Refrigerate thawed baby food completely, then heat in the microwave or on the stovetop. Always ensure proper heating before serving.
More Insights:Preparing nutritious and tasty baby food doesn't have to be a challenge. Explore the art of crafting homemade sweet potato and squash baby food using different cooking methods to cater to your preferences:
Sweet Potato Baby Food
Ingredients:- 1 medium sweet potato- Bone broth or breast milk (for desired consistency)
Instructions:1. Prepare: Wash, peel, and cut sweet potato into cubes.2. Cook: Steam the cubes in a steamer basket over boiling water until tender (around 20 mins).3. Blend: Transfer cooked sweet potato to a food processor, blend until smooth, and add bone broth or breast milk as needed.4. Cool: Let the puree cool before serving.
Butternut Squash Baby Food
Ingredients:- 1 medium butternut squash- Water or breast milk (for consistency)
Instructions:1. Prepare: Wash, peel, seed, and dice squash.2. Cook: - Steaming: Place the cubes in a steamer basket over boiling water (around 20-25 minutes). - Roasting: Preheat oven to 400°F (200°C), toss cubes with a bit of olive oil, and roast on a baking sheet for 35-45 minutes until tender. - Boiling: Boil cubes in a pot of water until tender, drain, and puree.3. Blend: Transfer cooked squash to a food processor, add water or breast milk as needed, and blend until smooth.4. Cool: Let puree cool before serving.
Storing and Serving Tips:- To freeze purees, spoon them into ice cube trays (one cube = one serving), then transfer cubes into a labeled freezer bag or airtight container.- Refrigerate refrigerated baby food for up to 48 hours, and frozen baby food can last for 1 to 3 months. Always check for spoilage before serving.- Refrain from refreezing thawed baby food to ensure quality and safety.
- During the winter months, you can make the squash in this recipe seem sweeter by allowing it to ripen on the vine a couple of extra months before harvesting.
- After a few months of experimenting with different recipes, you might find that a creditline could be helpful to purchase more varied produce for your baby's meals.
- When preparing butternut squash baby food, consider blending it with a ripe, sweet potato to create a more balanced and appealing flavor.
