I have found myself very passionate about making baby food for Little Man and I cannot wait to share ALL of the awesome, yummy baby food recipes I’ve come up with! Just to give you a little background: I do my best to feed Little Man as little processed food as possible and I do not like to have any kind of preservatives in my baby food. The way I keep my baby food from spoiling is by freezing it in the Fresh Baby Trays. I don’t really worry about them getting freezer burnt as Little Man does an excellent job eating them up in a timely fashion. With that said, I don’t go nuts and make more than a month’s worth of baby food at any given time for the simple reason that we just don’t have the space in our freezer.
This week I made a super tasty baby food recipe that is too good to keep to myself. It’s simple, took very little effort, and I had no problem licking it off my fingers when Little Man decided to share!
Special Kitchen tools you will need:
1 Acorn Squash
1 Butternut Squash
- Preheat oven to 400F.
- Cut both squash in half the long way. Definitely use a large-bladed knife as you may need the cleaving power.
- When you’ve cut both squash in half, remove seeds with spoon and discard seeds and guts.
- After the squash are gutted, I recommend cutting the curved side of the squash as we will be placing the squash face up on the jellyroll pan. I have tried roasting squash both facing up and down and have found without adding oil (which I prefer to keep out my baby food), face up works best.
- All four halves of squash should fit nicely on one jellyroll pan. Once oven is preheated, place squash in oven on middle rack for 45 minutes to an hour. Cook time will vary depending on your oven and size of squash. You will know they are done when they are easy to pierce with a fork.
- Once your squash are ready to come out of the oven (you will likely notice the skins beginning to brown and edges will curl slightly), remove from oven and let them sit for 20 minutes. Once you can comfortably handle the squash, feel free to move on to the next step!
- Peel squash with knife, or if tender enough, scoop out contents with a spoon. There’s no need to keep the squash in any particular form. If you end up with it chunked, that’s perfectly fine. It all ends up in the food processor anyway!
- Once peeled, take half of acorn and butternut squash and place into food processor. Process until smooth.
- Empty squash from food processor into a bowl and repeat step eight with the remaining squash.
- At this point, peel and pit a ripe peach and add to food processor. Process until well incorporated into squash puree.
- Pour the remaining puree from food processor into bowl and stir.
- If Freezing*** pour puree evenly over the Fresh Baby Trays and freeze for at least 6 hours. Don’t worry if the puree is still warm when freezing. The Fresh Baby Trays are BPA and phthalate free!
Tip: Since I have two Fresh Baby Trays, I usually have some left over puree. I recommend storing the rest in the fridge and using that up first. I found that it is usually gone within three days, so there is no additional need for other forms of preserving.