Yellow squash is yummy to my baby. I like it because it adds color to his meals. If I could, I would offer baby yellow, orange, and green colored foods with each meal. But there are only so many yellow veggies, so we tend to have squash a lot. Colorful fruits and veggies are not only attractive to baby but they are nutritious! Mommy likes to incorporate beets into meals because they are pretty and purple, but baby’s not a big fan. And they smell like dirt, so I get it. Yellow squash purees easily but squash has a lot of water in it, so it can be thin and runny. I usually add a little baby cereal (oatmeal) to thicken it up before I serve it to baby.
From farm to table:
- Wash squash, slice, and cut into halves
- Place in food processor and steam with recommended amount of water (I had some extra carrots that I threw in)
- When complete, drain the steam water (this is an important step because squash has so much natural water in it that it does not need extra liquids to puree)
- Chop/puree until desired texture
- Scoop into storage trays
- Label with date and contents
- Pop out individual servings and place in the refrigerator to thaw the night before serving. You can also defrost in the microwave, I just make sure to use glass containers when I do this-my preference.