Are you bored yet of hearing how much I love this baby food cook book? I'm sorry. I LOVE IT. It has been so helpful in teaching me what foods to introduce when (I had thought any veggie or fruit was game, whenever), and ways to prepare them for maximum vitamin and nutrient absorption (never boil your veggies!! keep the skins on in most cases, that's where the nutrition is!!, etc). It will definitely be a go-to baby shower gift in the future.
A couple of weeks ago, Lily started on butternut squash. One of my favourites, and now one of hers. Comparing it to a jar of babyfood in the grocery store is just sad... the homemade variety is bright orange-yellow. Almost electric (Same goes for peas. We're talking neon green!), while the grocery store variety is dull orange. And the peas remind me a bit of these throw back memories.
Will I use babyfood from the grocery store from time to time? Of course. I'm not saying it's terrible, or that I'm above it. It just makes sense, that while I have a year off work to stay home, I might as well make my own. And yes, it has more vitamins and nutrients, just comapre the labels and the nutrition info found in the book. But sometimes it's more important to just get through a day, and for you if that includes not making your own babyfood, all the power to you! Being a mom is hard. This is one thing I've been able to do, for this baby, and I love it. But it's not the only way. And that's all I'll say about that.
cut your squash in half, empty out the gunk and seeds, and peel. This is the hardest part because of the weird shape and hard skin. Most other foods are easier because they lack both. But persevere, it doesn't get any harder than peeling and cutting a butternut squash!
Reserve your glorious seeds. I LOVE seeds of all kinds, especially pumpkin seeds, toasted in the oven, which sadly I only eat once a year - usually on October 31st. I forgot there were the same tasting seeds in all squash! Must eat more squash.... if only for the delicious seeds! Toss cleaned seeds in olive oil, cumin, dried coriander, curry powder, salt, and pepper. Fry in a frying pan if you can't wait to eat them/ don't want to wait long. Or bake at 350 for 20 minutes or so.
microwave cut, peeled, pieces of squash for 3-4 minutes or until you can very easily stick a knife or fork into the flesh. Then let cool a tad (or don't, I didn't) and mash or use an immersion blender. It will yield the softest (like butta!) flesh with no additives.
store in the freezer in a safe container for up to 2 months or in the fridge for up to 4 days
(I use Baby Cubes, they're cheap, BPA-free, and can go from the freezer to the microwave)
then enjoy your crunchy tasty flavour-packed seeds. they're your reward for the day :)