Wednesday, April 14, 2010

Baby Food - Squash, Sweet Potato, Peas

I based this recipe on one from page 40 of Top 100 Baby Purees by Annabel Karmel.  I subbed sweet potato for regular potato and butternut squash for summer squash.  I'm going to list my recipe and how I did it, but I certainly encourage you to check out Karmel's version as well!

Squash, Sweet Potato & Peas
  • 1/4 cup finely chopped onion
  • 1 tablespoon unsalted butter
  • 1 (generous) cup chopped butternut squash
  • 1 sweet potato, peeled and chopped
  • 1/2 cup Vegetable Stock
  • 1/2 cup frozen peas (I started with 1/4 cup like in the photo, but I bumped it up during the cooking process)

Saute the onion in the butter for about 3 minutes or until softened.  Add the squash and saute for 1 minute or so.

Add the sweet potatoes, pour in the stock, then cover and simmer for 12 to 15 minutes.

Add the frozen peas, bring to a boil, then reduce the heat and continue to cook for about 5 minutes. 

Puree in a blender, using cooking liquid as needed to reach the desired consistency.

Here is what this recipe yielded for us: one full ice cube tray full plus two side containers.  Not bad!

THE VERDICT:  Micah is a huge fan of sweet potatoes and will eat pretty much anything that is mixed with it and this is no exception.  Plus, the squash is a great source of beta-carotene and sweet potatoes are a great source of Vitamin C.  Loving this recipe!

Blog Widget by LinkWithin