1 small or ½ large butternut squash, peeled, seeded, and cut into 1-inch cubes
1 sweet potato, peeled and cut into 1-inch cubes
1 Tbs. Pons Extra Virgin Olive Oil for Babies
2 Tbs. water
A little breast milk or formula
1. Preheat the oven to 400°F.
2. Lay a large piece of foil on a baking sheet and spread out the squash and sweet potato on the foil (carrot can be substituted for the sweet potato). Drizzle the Pons Olive Oil for Babies and water over the top. Cover with a second large piece of foil and scrunch the edges of the two foil pieces together to form a parcel. Bake for about 30 minutes or until the vegetables are tender.
3. Cool the vegetables slightly, then transfer to a blender (including any liquid). Blend to a smooth puree. Thin the puree with breast milk or formula to the desired consistency. (If you are going to freeze the puree, add the milk after thawing.)
4. Freeze in individual portions. When needed, thaw for 1 to 2 hours at room temperature, then add milk and microwave or reheat in a small pan until piping hot. Stir and allow to cool before serving.
Recipe adapted from and picture courtesy of www.babycenter.com