Monday, October 4, 2010

Cinnamon Apple Squash Oatmeal

Please excuse the phone-fuzzy photo!

Thanks for joining me at the Collingswood Farmers Market last Saturday! It was great meeting so many local parents interested in homemade baby food.

As promised, here is the recipe for Cinnamon Apple Squash Oatmeal...

Your favorite baby oatmeal
(portion based on your baby's needs, mixed with water, Mom's milk or formula to desired consistency)
1 Serving Baby Food Apples
1 Serving Baby Food Butternut Squash
1 tiny dash cinnamon

To make the Butternut Squash...

1. Cut squash in half length-wise. Scoop seeds out of squash.
2. Place squash halves in pan face down. Cover in 1-inch water bath. Cover. Cook at 400 degrees for approximately one hour or until skin is clearly puckering. The squash needs to be very mushy to respond well to the blender or food processor.
3. Puree to your baby's needs. Use the blender for thinner purees. Choose the food processor for a chunkier blend, perfect for an older baby.
4. Either mix directly with the apple puree to store as a squash/apple mix or pour individual servings into ice cube tray to use in your choice of mixes. (Storing individually will allow you to change the amount of squash or apples in any dish at any time. Use baby's favorites to introduce new flavors in a subtle way.)

To make the Apples... visit my previous entry on baby apple purees.

To make the Cinnamon Apple Squash Oatmeal, mix the prepared baby oatmeal, pre-mixed squash/apple puree or individual servings of squash and apple. Add dash of cinnamon, mix, and serve.

For more information on homemade baby food, check out my other posts on the subject!

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