Squash, Carrots and Peas
- 1 cup peeled and chopped butternut squash
- 3 medium to large carrots, peeled and chopped
- 1/2 cup frozen peas
Put the chopped squash and carrots in a saucepan and cover with water. Bring to a boil, cover, and simmer for about 15 minutes.
Add the frozen peas and continue to cook for another 5 minutes.
Puree in a food processor with as much of the cooking liquid as needed to acquire a smooth consistency.
And here's the yield! Wrap your ice cube trays nice and tight in plastic wrap, label, and freeze.
Carrots are baby food gold. They are packed with Vitamin A and improve night vision and their sweet taste are easily accepted by Baby.
THE VERDICT - Micah really likes this recipe. The squash makes it very smooth and the peas add a nice dose of greens to the mix. I hope you give this one a try because it's a pretty solid recipe.
