DIY Baby Food – Butternut Squash

March 25, 2015

Blog Title DIY Butternut Squash

DIY Baby Food 2

Food is a serious pursuit in this house. I do most of the cooking right now, but Mark can hold his own over the stove. Much of our dating happened in the kitchen. We approach food from different perspectives. I’m sort of an ALL THE CARBS ALL THE TIME girl. When I first met Mark, he was a recovering vegan and subsisted on (what seemed to me like) a diet of salmon, kale, beans, and sweet potatoes.

This was completely baffling to me, especially because I didn’t even really know that kale was an actual option for humans to eat, except that one of my roommates at the time also lived on (what seemed like) only kale and sweet potatoes with some olive oil (budget-friendly, but still baffling to me).

So, surrounded, I began to be a little more daring and started to try foods like kale, sweet potatoes, and quinoa while, subjected to one too many lectures about how fat is good for brain cells, Mark agreed to expand his diet to include things like cinnamon rolls and all of the cheese.

DIY Baby Food 1

This is not a post about how Whole30 changed our life (it didn’t because we haven’t tried it) or how we don’t eat bread and pasta (we eat lots) or how I can make a wedding cake, frosting and all, without using gluten (I can’t and I wouldn’t want to anyway). We take our milk and our Greek yogurt with all of the fat and our grains with all of the butter.

This IS a post about eating intentionally and passing that on to little ones. We don’t eat legalistically, but we do try to eat mindfully. We don’t make rules about what not to eat, but we have some guidelines about where to start eating. We don’t label foods as “bad,” or “poison,” or guilt-trip ourselves, but we do try to focus the majority of our appetites and efforts on food that nourishes us most efficiently.

And so we try use lots of vegetables and fruits in our meals, lots of fresh foods, very little that is pre-packaged or prepared before it gets to our house.

This grand theory of eating doesn’t always work. I basically quit cooking altogether for three months after Miles was born and we ate tacos every other day, trying out every single taco chain in College Station (there are quite a few). But now that we are back into a normal rhythm, I am cooking a lot more and really savoring my time in the kitchen again.

Next to holding Miles for the first time, one of the most exciting things as a mother has been introducing Miles to food. Introducing Miles to those cute tiny containers of baby food was like Christmas. Applesauce! Sweet potatoes! Blueberries! It didn’t take long for me to get a little bored of the containers though and try to branch out into actual vegetables.

I want Miles to love not only good food, but the process of good food too. The labor of planting and growing and harvesting and making and serving is something that should be savored and appreciated, even if we aren’t always the ones doing the planting and growing and harvesting.

And so last weekend, as an early step to help Miles eat well and intentionally, I made my first batch of baby food from fresh vegetables.

It was weirdly thrilling. And weirdly easy. And when Miles downed a bowl of the food that I had made with my own hands with no packaging, my heart hit the ceiling.

Ok. So. This is silly easy and you don’t need directions. But in case you want a little guidance, here are the steps I used to make this first batch of butternut squash:

Purchase a medium-size butternut squash. Wash well. Slice down the middle lengthwise (top to bottom).

Preheat the oven to 400° F. Roast the squash face down for about 50 minutes or until a knife slides in and out easily and the inside is soft.

Scoop into the food processor in tablespoon-size chunks. (Avoid including any of the skin.) Puree until very smooth.

Drop spoonfuls of pureed mixture into muffin tins and freeze immediately.

To store, once the squash puree has frozen, remove the squash from the tins by running hot water over the back of the pan. Store the squash “cups” in Pyrex containers. Defrost individuals “cups” as needed.

What baby food have you made from scratch? Did you enjoy it? Was it a pain? Share with me!

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