Baby food should only be stored for up to 3 months but I've never had anything last longer than 2 weeks with my guy.
Rutabaga & Butternut Squash Purée
Wash, half and remove the seeds from the butternut squash. Place it flesh side down in a baking dish with an inch of water. Bake at 375 for 30 min or until soft. Allow it to cool completely.
Sweat 1/2 onion and a few cloves of garlic in butter. Purée these first and well. Even if you're making this for an older baby who can handle chunks, be sure the garlic and onions are small.
Peel, chop and steam the rutabaga. Typically, they are covered in a layer of food wax to keep them fresh. Wash it thoroughly with soap and water before you peel the outer layer off completely. Cut the pieces small to shorten steam time. I usually go for about 7 min or until fork tender.
(This is the rutabaga after I transferred it to a frying pan because the steamer was causing a strange reflection.)
Add the rutabaga to the food processor and purée until its a little chunky. You may want to add a little rutabaga cooking water to thin it out.
Scoop out the butternut squash flesh and add it to the food processor. Purée to desired consistency.
Smooth it with a spatula. Depending on the size of the squash and rutabagas, you may fill a bunch of trays.
I store my frozen food in a glass container inside a freezer bag.
This is cheaper and better for your baby than jarred foods. You'll expand baby's palate and look like a baby food chef. The chopping is time consuming but once you have a bunch of frozen baby food stored, just pull a few cubes (mix and match with other baby recipes) and microwave for 90 seconds. To thicken, add some rice cereal or baby oatmeal, to thin, add water.
No comments:
Post a Comment