Several years ago I went to Chile. What a magical country. The food 
was so complex and interesting, yet simple and delicate. I was really 
fascinated to find that many of their dishes are inspired by Peruvian cuisine. 
I try to expand my horizons (and my son’s palette) by researching what other cultures feed their babies and toddlers. 
There’s a peruvian dish called Espesado de Lunes and it uses some of 
the ingredients listed below. The sweet from the corn and squash mixed 
with the earthy flavors of the cilantro, garlic and onion create a truly unique flavor. I’ve fed 
Kenya this dish two days in a row alongside a piece of white fish that 
I sprinkle with herbs and steam. I’m dying to try a version of this for my adult friends as well. Wouldn’t this be a gorgeous dinner 
party entree with a light piece of grilled fish on top? For now, Kenya gets to have his own baby version of a private Peruvian dinner.

Peruvian Puree (8 Baby Servings)

1/2 Butternut Squash (about 1 1/2 Cups), peeled and chopped
1/3 Cup Corn, fresh or frozen
1 Tbsp Onion, chopped
1 Garlic Clove
1 Tbsp Cilantro, leaves only

1. Place butternut squash in a steamer pot over boiling water for 4
minutes.
2. Add corn, onion and garlic and continue to cook another 4 minutes
or until vegetables are fork tender.
3. Place all the ingredients in a food processor and puree until smooth.
4. Cool and serve.

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

Super simple and sweet. Kenya is addicted to butternut squash. It’s also a great thing to keep on hand to mix into other purees. Butternut Squash was one of Kenya’s first foods. Smooth, creamy and easy for baby to get down. This is a must for all babies. Packed with Beta-Carotene to help with babies skin and vision while also giving a boost of antioxidant qualities.

Butternut Squash Puree (20 baby servings, freeze over 1/2 of the puree)

1 Butternut Squash

1. Preheat oven to 350 degrees.
2. Cut squash in half from top to bottom and remove seeds.
3. Place both sides of squash on a cookie sheet covered with foil (for easier cleanup).
4. Bake for 45 minutes. Remove from oven and let cool for several minutes.
5. With a spoon, scrape out soft pulp into a food preocessor.
6. Puree until smooth.
7. Cool and serve.