Purées

It's time to start thinking about introducing Seth to vegetables. We're starting with yellow/orange veggies so Sal and I picked up a fresh butternut squash and a sweet potato at the store this evening.

As much as I hate being in the kitchen, there's just something about making baby food that I love. It's a really simple process and it's fun watching your baby try something you made for the very first time.

I found this recipe for butternut squash purée on Pinterest. Here is my interpretation.

I baked the squash as directed, and when I pulled it out of the oven the skin was pulling away from the meat. I ran a knife between the skin and the meat while gently pulling the skin and for the most part it peeled right off. What didn't come off that way I peeled away with a knife, like you would do to potato or cucumber skin.

Then I cut the squash up in manageable pieces, it basically fell apart, and threw it into the blender with 4oz of formula. I ended up adding a bit more formula to make it kind of soupy (these are his first solids afterall) so you'll just have to play around with that to obtain the consistency you want.

I bought two sets of the Pampered Chef herb freezing trays when I hosted a party a couple months ago and thought they'd be perfect for freezing baby food. They are. I love that the base of each "cup" is silicone so it's easy to pop out each frozen cube.

Next up, sweet potatoes.