Butternut Squash, Sweet Potato, and Apple Puree
Author: Courtney from Family Gone Healthy
When to introduce: 8 months (check with your pediatrician)
Stars: The butternut squash and sweet potatoes are rich in Vitamins A and C, as well as calcium, magnesium, and potassium. Apples are high in fiber, potassium & Vitamin B6 and also contain calcium.
1 medium Butternut Squash1 Sweet Potato2 Apples1/4 tsp. of Cinnamon (if desired)
1. Cut Butternut squash in half and remove the seeds. Place flesh side down in a baking dish and fill with 1 inch of water.
2. Wash the sweet potato, poke a few holes in the skin with a fork, and wrap in aluminum foil.
3. Bake the sweet potato and squash in the oven for about 40 minutes at 350F until the butternut squash's skin starts to pucker and the sweet potato is soft.
4. While those are cooking, cut an apple (peel for younger babies) into small 1-inch chunks. Steam on the stovetop for about 10 minutes until soft with a fork.
5. Scoop squash, sweet potato, and softened apple into a food processor or blender with a little bit of water reserved from steaming of the apples.
6. Blend until smooth and pour into pouch.
Servings: Fills about 3 Pouches
Printable Recipe Card:
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