The Big Book of Organic Baby Food just arrived yesterday. I was checking the table of content of 6 TO 8 MONTHS section and saw Pea and Butternut Squash which we have both at home, so I decided to make it as Therese’s lunch.
How to make it:
1. Preheat oven to 375 degrees. Slice the butternut squash in half and scoop out the seeds. Place the butternut squash cut-side down onto the aluminum foil or baking sheet. Bake for 50-65 minutes until tender.
2. Put the peas in a pot and add boiling water to cook (covered) for 5-10 minutes until tender.
3. Remove the butternut squash (scrape the butter nut squash meat from the skin) and peas from oven and pot to cool down.
4. Transfer them to a blender. Add some water and puree until even and smooth.
5. Serve with a small cup of water (Therese’s favorite part of meal)
*The blender we use for making the purée is the Magic Baby Bullet, which I introduced in an earlier post Homemade Baby Food Necessity – Magic Baby Bullet.
Joyful Christine 