Sweet Potato and Squash Baby Food

Name: Sweet Potato and Squash Baby Food
Yield: 2 1/2 cups
Ingredients: 2 cups peeled and large dice sweet potato (about 8 ounces); 1 cup peeled and large dice butternut squash (about 6 ounces)

Sweet Potato Healthy Vegan Vegetarian Winter Squash DIY Winter Vegetables Easy Squash

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Rate

2 1/2 cups Easy

Total: 20 mins Active: 20 mins

4 Ratings

Ingredients (2)

2 cups peeled and large dice sweet potato (about 8 ounces)
1 cup peeled and large dice butternut squash (about 6 ounces)

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Nutritional Information

Calories136
Fat0.14g
Saturated fat0.04g
Trans fat
Carbs32.76g
Fiber5.1g
Sugar6.61g
Protein2.63g
Cholesterol
Sodium65.77mg
Nutritional Analysis per serving (2 servings) Powered by

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Sweeter vegetables like squash and sweet potatoes can be introduced into your baby’s diet at around 6 months. Here we combine both in a mild purée that’s a favorite of our associate food editor’s daughter.

Game plan: To reheat the baby food, let it thaw completely in the refrigerator, then heat in the microwave or on the stovetop. Stir well before serving.

This recipe was featured as part of our Make Your Own Baby Food project.

by Aida Mollenkamp

Instructions

1Combine vegetables in a large saucepan and cover with 2 inches of water. Bring to a boil over high heat, then reduce heat to medium low and simmer until vegetables are fork tender, about 6 minutes.
2Remove vegetables with a slotted spoon, reserving cooking liquid, and place in a blender. Add 1 cup of the cooking liquid and blend until mixture is smooth. Let cool slightly, then divide into 1/4-cup portions, place in airtight containers, and refrigerate up to 5 days or freeze up to 6 weeks until ready to use.