{Tiny Tot Tuesdays} Homemade Organic Baby Yellow Squash

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Bradley loves zucchini and butternut squash, so I figured yellow squash would be a big hit for him as well. I think maybe you could say I was a teensy bit wrong. He ate about three bites of it with no problem, then his body shuddered when Chris tried to give him a fourth spoonful. He would much rather eat strawberries and cheese and turkey instead :)

Printable Recipe

Ingredients

• 6 large organic yellow squash

Clean the squash well using cold water. Remove the ends and cut into chunks. Rinse under cold water again. 

Note: I kept on the skin since it contains a lot of nutrients. It is also thinner, so it purees easily. I also left the seeds in since they become tender while cooking and puree easily. If you are worried about the texture for your baby, peel and seed the squash prior to cutting it up.

Heat a large pot of water to boiling. Add the squash to the water and cook for 12-15 minutes, or until tender.

Drain squash and add to a food processor. The squash retains a lot of water, so I did not find it necessary to add any to the puree. If you want a thinner consistency, feel free to add purified water to thin it out.

Allow to cool then serve to your baby with a spoon. You can also add some breast milk or formula to the pureed squash to thin it out and add a flavor they already know and enjoy.

If saving for a later date, pour it into storage cups to freeze or refrigerate. You can refrigerate up to 3 days or freeze for 30 days. Make sure you label your squash! Once you are ready to serve, heat the refrigerated or frozen squash up in the microwave and allow to cool to just warmer than room temperature. Add breast milk or formula to thin it out, if desired.

*Consult with your pediatrician before feeding your baby solid foods and to see what amount/type of food you should give your child.

Source: SK Original