Homemade baby food recipes for fall
Fall ushers in the harvest of pears, apples, and winter squash like butternut, hubbard, and acorn. These foods make some of the most beloved baby foods around. Not only are they packed full of nutrition with vitamin A, vitamin C, and even some calcium and iron, they also are quite tasty and easy to digest. If your baby is just beginning the journey into solid foods in the fall, she is truly lucky and in for a big treat! Here are a few recipes with a fall flair.
Butternut Squash and Apples
What you need:
- 1 Large baking dish
- Cutting board
- Vegetable peeler
- 1 medium sized butternut squash
- 2 apples (Machintosh, Paula Red, Gala, or Braeburn are great choices)
- Preheat oven to 375 degrees F.
- Cut top and bottom off of the squash, then peel the skin away.
- Chop butternut into chunks, about 1-inch in size
- Peel and core the apples.
- Chop the apples into chunks, also about 1-inch in size. Using an apple slicer will give you nice, uniform pieces that you may then chop in half.
- In a large baking dish, add the squash and apple chunks, then cover with an inch of water.
- If your baby has had spices, sprinkle a bit of cinnamon and/or nutmeg over the dish and stir.
- Bake for approximately 30 minutes, or until squash is fork tender. The apples will likely be fully cooked before the squash, this is fine and will only serve to infuse the apple flavor.
- Once baked, you may purée or mash as needed for your baby's texture stage.
- If your baby has not had squash and apples separately, you may cook them separately and then serve the foods individually. This makes two great stage one foods for baby!