It takes about 1.5 hours to get the whole process done and in the freezer with one hour of the time roasting so hands-on time is only 30 minutes. I like to pop the veggies in the oven first thing in the morning, letting them bake while we are having our weekend breakfast. Some people suggest steaming or boiling but I like to roast these specific vegetables as it retains all the nutrients and offers a richer flavor.
Sweet potatoes are simple, just scrub the outside and poke a few holes into the potato. With butternut squash cut in half (long-wise) and with a spoon scoop out the seeds. Brush the flesh with a little olive oil (optional). Place cut side up on a cookie sheet alongside the sweet potatoes. Roast at 350 degrees for one hour or until very soft (insert with fork or knife to test). Allow to cool. To make the puree I use a food processor. If you don't have one you can use a blender but check the consistency often to make sure it is free of chunks. To get the meat out of the skin I find using my hands is faster than using a spoon to scoop. Just peel off the skin being careful that you remove any hard edges or little pieces of skin. To get the right consistency, I add water and puree until it resembles a smooth, creamy texture. Right now I am making one ingredient purees for Kiki. Once she is a little older I will start combing fruits with vegetables and adding proteins such as minced chicken, fish or brown rice.
Storage - I like to save the glass jars from purchased baby food. I fill these with one of the vegetables, putting in my fridge to consume in the next few days, to take "on the road" and to daycare. For the rest, you can either use ice cube trays, glass or plastic containers with tight fitting lids or snack size plastic bags. Whatever you choose make sure it can freeze well and seals out all air. If using ice cube trays - each cube is 1 ounce. If using a container or bag, freeze in 1/2 cup size (about 4 ounces). If using the ice cube trays, freeze then pop out and store in an air tight container or zip lock bag.
TIPS:
- To fill the small baby jars I use a frosting bag and tip. If you don't have one just take a plastic bag, fill about half way squeezing the puree into one corner of the bag. Twist the top of bag to remove air (this will provide pressure to squeeze out the puree). With scissors snip off about 1/4" of the corner off the bag and squeeze into the jar. You can do this with the ice cube trays too but a table spoon works just as well.
- To fill a snack bag with puree - place the bag inside a wide-mouthed juice glass folding the edges of the bag slightly over the lip of the glass. Measure out the 1/2 cup of puree and use a spatula to gently scoop into the bag. Squeeze out all excess air and seal. BEFORE filling the bag take a marker and write the contents and date on the bag.
- To Thaw: remove from freezer and place in fridge overnight. If needing right away just fill a bowl with hot tap water and submerge the air-tight bag/container in the water until thawed. Do not microwave as this can cause cooked vegetable and "hot spots" in the puree which may burn the baby's mouth.
- 1 average size Butternut Squash will yeild about 10 - 1/2 ounce servings
- 4 medium Sweet Potatoes will yeild about 10 - 1/2 ounce servings
- Tacos - add sweet potatoe puree with one can of diced tomatoes to the ground meat and taco seasoning mix. Add enough water to create the right consitency.
- Add to your favorite meatloaf recipe instead of milk
- Butternut squash puree makes a great addition to boxed Mac and Cheese. Just add to the cheese mix with a sprinkle of onion and garlic powder. You can add a little milk if you want. Your kids will never know it is in there.
- Sloppy Joes
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