I have been going back and rereading some of my older posts - Whoa! Let's start with some things I have realized -
1) I am horrible at spelling
2) I am horrible at grammar (and yes I just spelled that wrong)
3) I am horrible at editing my work
Now that we got that out in the open, I am letting you know that it is totally fine to correct me (mom, who is in publishing, I am looking at you!!!). Or if you want or know anyone that wants to be my editor, I would be totally cool with that. I pay in hugs, brownies and bottles of wine. Cool.
Okay, moving on.
While, I have been busy putting together a little book for you (more about my news here), one of the things I have been looking forward to since having baby Frankie has happened - she started eating(!!!) and I wasn't prepared. At ALL! The plan was that after I wrapped up this book project, I would get into the kitchen to whip some amazing purees for her to start on. And when I say I was planning, what I really mean is that I had already scheduled a day to make the purees, what purees I was going to make (all new recipes), and had thought in depth about which purees I wanted to introduce when. All of this makes me sound crazy - which I am. I'm working on it. But in the mean time, when I am dodging working out, this is what I do.
Plan was in place, baby is growing and showing the signs that she is almost ready to begin eating (holding her head up, wanting to sit with us during meals and eyeing our food), and then about a week ago during dinner, she reaches over, grabs a hunk of avocado off of her sisters plate and starts munching away on it! At 5 months and 17 days, baby girl is ready to eat!
Which is great!!!
(Enter happy dance)
Except for one small thing... I have nothing ready for her to eat yet! Me, Mrs. Baby FoodE, who spends every waking second thinking about baby food is not ready for when my baby is ready to eat. Shame on me!
We started with mashed avocados and bananas (mostly because this is what I had around the house) - adding in a dash of cilantro and cinnamon of course. She ate them all! Sometimes with great excitement and sometimes with slight hesitation.
But I needed some variety. This acorn squash was in my fridge waiting it's turn to be used for another recipe, but instead it became my babes dinner.
Simply roasted in a hot oven until barely brown and bubbly, then pureed with a hint of ginger and a small amount of water. This puree is creamy and mild and perfect for babies first food. I added the ginger for two reasons. For starters - this puree needed a bit of zip. A little kick for the tastebuds. Secondly, I added it because with all this new food baby needed a little tummy medicine and ginger is great for calming and aiding with any stomach and digestion issues.
Other things this puree would be great with:
- Slightly pureed with brown rice or quinoa for a chunky puree - great for some extra fiber and protein.
- Mixed into a white fish and carrot puree.
- Served as a baby soup with a swirl of olive oil and a sprinkle of fresh thyme on top.
- Steamed and pureed with 2 cored and chopped apples.
Acorn Squash + Ginger Puree
1 medium acorn squash
1 inch ginger root, finely grated
1/4 cup water, breast milk or stock
1- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicon mat.
2- Cut acorn squash in half, de-seed and place on baking sheet, skin side down.
3- Cook in oven for 45-60 minutes or until squash is tender and can be pricked with a fork. Let cool slightly.
4- When cool enough to handle, remove squash from skin and place in blender. Add ginger and puree for 1 minute adding liquid in 1/4 cup increments, if needed.
Makes - 15 ounces
Lasts - 4 days in fridge/4 months in freezer