Weaning Recipe Butternut Squash and Carrot puree with Rice

Babies love the taste and colour of butternut squash. Packed full of vitamins and minerals it is a sweet and nutritious food to introduce to an infant who is being weaned.

Weaning recipes are an introduction to baby’s first ‘solid food’, and a way to get them interested in mealtime and experiment with taste and texture. The firs step toward weaning.

The recipe which follows is for a simple puree of butternut squash, carrot and brown rice. It is healthy and bright and will delight an infant over 6 months of age, ready to eat something more interesting than infant cereal and a mother who is looking for recipes to aid in the weaning process.

Ingredients

  • 1 C peeled and diced butternut squash
  • 1 Carrot, peeled and diced
  • 1 T unsalted butter
  • 1/4 t ground cinnamon
  • 1/4 C cooked brown rice

Method

In a steamer or microwave, steam butternut squash and carrot together until soft.

Discard steaming water.Pour cooked squash and carrot into a blender and add butter. Puree until smooth.
Pour contents into a bowl and stir in cinnamon and brown rice.
Serve to baby warm.
Butternut squash and carrot puree will keep in the refrigerator for 3 days.

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