Butternut Squash and Date Puree
I find it funny that everyone says Kenya looks tan. Both my husband and I are pale as ghosts so there had to be some long lost relative with a dark skinned gene. Nice try! He just eats so many orange vegetables, that his skin has taken on an orange hue. He does look handsome with his auburn glow, though.
There’s at least one deep orange vegetable for Kenya to snack on in the fridge everyday. They’re incredibly easy to make, nutritious, a beautiful color and super sweet. Yesterday, I baked his ‘once a week’ butternut squash. As it came out of the oven, I scooped out a bite to make sure it’s something I would eat. Not so sweet?! I was perplexed and didn’t want to throw away a perfectly good squash. I looked around the kitchen and found the gorgeous California Medjool dates I had bought at the market to snack on. Sweet as candy and rich in Magnesium and Potassium, I soaked a few and threw them in the food processor with the squash. Heaven. Kenya thought so too.
Butternut Squash and Date Puree (Makes 10 Baby Servings, freeze 1/2)
1 Butternut Squash, halved, seeds removed (refrigerator the other half for later
4 Dates
1. Preheat the oven to 350 degrees
2. Place one half of squash face down on a cookie sheet or in a pyrex dish.
3. Bake for 45 minutes or until tender.
4. Pour hot water over dates in a bowl and soak for 15 minutes.
5. Scoop cooked squash out of the shell and into a food processor.
6. Remove the pits from the dates and put them in the processor.
7. Puree until creamy.
8. Cool and serve
Tags: butternut squash, date, easy recipes, fast recipes, healthy recipes, homemade baby food, puree, recipes for babies
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