The trying hard kusinera mommy strikes again! Since I gained a little bit of confidence from my first two culinary attempts (Read about my Pork Chop with Potato Marbles and Garlic Butter Shrimps experiment here), I thought of trying my luck at taking baby food preparation to the next level.
By “to the next level”, I just mean preparing food with more than one ingredient. OK, ok, pardon my amateur kitchen ability. This working mom just prepared food for Baby Tash by just “smashing pumpkins”. I just literally broke to smaller pieces bananas, avocados, mangoes, etc. Or I bought organic baby food in jars.
So now you understand what I mean by taking baby food preparation “to the next level”. I got the inspiration from a beautiful mommy blog called Mummycooks.com. It’s a heaven-sent online resource for a mom who is not so good in the kitchen like me. Her recipes are easy to follow, and the ingredients are easy to find.
The first baby food recipe that I tried is Butternut Squash and Apple, since Baby Tash loved the baby food jar version of it. I was challenged to make a homemade baby food that tastes better than the ready-to-eat organic baby food.
1 butternut squash, unpeeled, halved and deseeded
2 Red apples
pinch of cinnamon
1. Preheat your oven to 180°C.
2. Prepare your butternut squash by chopping in half and scooping out the seeds.
3. Peel and chop your apples and place inside the butternut squash where the seeds where. Sprinkle with cinnamon.
4. Place the butternut squash halves face up in a pan.
5. Roast in oven for 40 minutes or until the skin puckers and the flesh feels soft.
6. Scoop out the squash and apples and purée as needed, adding water to thin if required. You may also chop or dice and serve as a finger food meal.
I placed myfinished product in Tommee Tippee baby food storage. They say that you can keep baby food in the ref for as long as 48 hours and it can last for 3-6 months if placed in the freezer.
I’m happy our little girl liked it.