Butternut squash, to be exact. Packaged in neat, 2.5 oz. containers. Ready to eat. Gotta love that.
I'm happy with my efforts in making baby food since introducing solids to Claire over the last month, although this is about the simplest cooking I've ever done. Steam. Puree. Store. And it tastes good. (Yes, I've tried it - every time.)
(I have been using the Beaba Babycook which allows you to do all of that in one device, but obviously, you can make your own baby food without it. I do love it for the pure convenience factor.)
Claire has been particularly fond of butternut squash and sweet potatoes, but thankfully has eaten everything put in front of her so far. Even though she first snubbed carrots, she eats them now. We'll see how long that lasts, right?
A byproduct of introducing solids into her diet is that Chris and I have been eating more veggies. And one of my new favorite ways to eat butternut squash is through roasting. It's easy and makes for a delicious side dish. So while Claire is feasting on steamed and pureed squash, we will be enjoying it a different way.
Roasted Butternut Squash
(Courtesy of Whole Foods)
Ingredients:
1 medium butternut squash (about 2 pounds)
1 tablespoon extra virgin olive oil
Salt and ground black pepper to taste
Method:
Preheat oven to 400 degrees F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.
Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.
No comments:
Post a Comment