Apricot and Acorn Squash Purée
Serves: 2 cups
If your baby likes to wear her food, this is a great color. Orange vegetables such as winter squash are rich in carotenes, which are phytonutrients found in breast milk that help your baby to stay healthy.
  • 2 cups/500mL coarsely chopped peeled acorn squash (10 oz/300 g)
  • 6 apricots, pitted (about 8 oz/250 g)
  • 1 cup/250 mL filtered water
  1. In a saucepan, combine squash, apricots and water. Bring to a boil over medium heat. Reduce heat to low and simmer until squash is fork-tender, about 20 minutes.
  2. Transfer to blender or use an immersion blender in the saucepan. Purée until smooth. Let cool until, warm to the touch before serving or transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.
Nutrition Information
Serving size: ¼ cup/60mL Calories: 30 Fat: 0.2 Saturated fat: 0 Carbohydrates: 7.4 Sodium: 2.3 Fiber: 1.2 Protein: 0.7
Recipe by Roasted at http://www.roastedmontreal.com/2015/06/baby-food.html