4th of JulySweet Potato and Squash Baby Food
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Ingredients (2)
- 2 cups peeled and large dice sweet potato (about 8 ounces)
- 1 cup peeled and large dice butternut squash (about 6 ounces)
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
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.
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.
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