This Squeeze Station recipe is a seasonal favorite from one of Infantino’s readers - Hillary Goodwin contributed this recipe as part of our Squeeze Station recipe contest.
Just because summer is over doesn’t mean you have to say goodbye to great meals featuring seasonal produce, and neither do your children. After all, fall and winter are the time for comforting root vegetables, and the subtly sweet members of the squash family to shine.
While you may gravitate towards a pumpkin spice latte or pumpkin pie as a first choice when it comes to autumnal treats, don’t let that ubiquitous gourd overshadow the others.
Butternut squash is every bit as delicious as pumpkin and it packs many of the same benefits too! In fact, in Australia and New Zealand, it’s actually called a “butternut pumpkin.”
The sweet, orange flesh of butternut squash is reminiscent of sweet potatoes, and is delicious roasted, sauteed, or even thrown in a soup for a deliciously low fat, creamy texture.
Along with a smooth, palatable texture and mild flavor, butternut squash packs a mean nutritional punch. It’s high in vitamins like Vitamin A, Vitamin C, and Folate, and it even contains some calcium and iron.
Of course, like most other vegetables, squash is also a great source of fiber for your baby.
While babies tend to favor mild, sweet flavors like butternut squash in their baby food, it doesn’t hurt to add a little fruit into the mix. We like to add a touch of pear to our puree, upping the nutritional boost and flavor even further.
So if you’re looking for a slightly sweet but nutritious treat to encourage your child to enjoy the fall harvest, look no further than butternut squash and pear for the perfect pairing (pun intended!)
This recipe is suitable for babies six months and older, and it can be stored for 24 hours in the fridge or two months in the freezer.
Fresh Fall Squeeze
Prep Time: 20 minutes
Cook Time: 45 minutes, plus 15 minutes to cool
Yield: 6-10 pouches, depending on the size of the squash (each pouch holds 4 oz.)
1 large, or 2 small, butternut squash
1 medium pear
1. Preheat the oven to 350°F (175°C)
2. Cut the squash in half and remove the seeds
3. Brush lightly with olive oil and bake for 45 minutes, or until easily pierced with a fork
4. Let the squash cool for 15 minutes before handling
5. Scoop out the squash flesh with a spoon
6. Peel and core a ripe pear (you can leave the skin on for babies over 12 months, but not recommended for younger ones)
7. Puree the squash and half of the pear until smooth.
8. Taste, add more pear if you want it sweeter (younger babies often prefer it with more pear)
9. Add 1-4 tablespoons of water to thin out the mixture as needed
10. Pour the blended mixture into your Infantino Squeeze Station. Press it into the disposable squeeze pouches.
11. Allow to cool and serve immediately at room temperature, put in your fridge, or freeze for later.