January 25, 2010
I’ve been using my days off to prep baby food for the week. Later this week we’re going to try squash so I went ahead and made it today. This was probably the most difficult baby food I’ve made so far, and it’s not even really difficult just more involved. I’ll post an update later this week on what the food critic aka the baby says!
Baby Food: Yellow Squash
5 small-medium yellow squash (washed thoroughly, ends cut off)
Preheat oven to 400 degrees. Slice the squash in half lenghwise and place skin side up on a baking sheet. Roast for 20-25 minutes or until a knife can easily pierce the squash. Allow to cool. Puree well in a food processor. The puree will have a grainy appearance. Next, place a mesh strainer over a bowl and spoon the pureed squash mixture into the strainer. With a rubber spatula press the squash through the strainer.
This is what will be left in the strainer
This is what’s in the bowl.
Freeze the squash in baby food freezer trays like I did here. 5 small-medium squash made about six 1 oz. servings after being strained.
Doesn’t look very appealing in this form, but hopefully Drew likes squash as much as his Mom does!
**Update** He liked the squash! Yay! I’m so glad he’s such a good eater. 🙂