Roasted Butternut Squash Purée 6-9 months -1 butternut squash, seeded and chopped into halves or quarters -Olive oil, salt and pepper to taste Heat the oven to 400° On a baking sheet lined with parchment paper or a Silpat, lay the squash, skin-side down, and drizzle with olive oil and sprinkle on some salt and pepper. Roast for 40-50 minutes or until tender. Scoop out the flesh and mash with a fork or blend in food processor making sure to leave some small chunks. Let cool slightly before serving to baby. Variations: -Add
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Here are some of the recipes for what I have fed Eliana so far. Here are a few notes about my recipes and cooking: -I give Eliana as much seasonal, organic produce as possible. My friend Dawn brings up a good point about buying local, in season produce because other countries might not necessarily have the same rules about pesticides as we do. If I were super clever, I would have thought to freeze the yummy organic fruit that was available in the summer. But, over the summer I had a newborn, so cleverness was not my strong point!
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