My goodness, I just completed a baby food meal prep marathon where I made 3 yummy dishes of food purees for Chunbao. This 4-hour marathon included planning what to cook with what, defrosting, scrubbing, chopping, cooking, and finally pureeing. 12 different ingredients all together! And I also managed to take some hi-res pictures to document this holy process for you 😝
This recipe features acorn squash, broccoli, cauliflower, and edamame (soybeans). Broccoli? cauliflower? say what?! my baby hates these so I’m not wasting my time making this dish, you say. Hold on, mama! Chunbao hates broccoli and cauliflower too. I know because I’ve given them to him. He gagged and threw them right up. BUT- see how happy he was finishing that 2 ounces and still asked for more? Keep reading, please …
The secret weapon here is acorn squash or any type of squash for that matter. Squash is sweet when cooked and who doesn’t love sweet stuff? When giving baby something they don’t like, such as broccoli and cauliflower, try combining it with something sweet like squash, or pumpkin, or fruits like apple and banana.
In this recipe, I’m also adding edamame to the mix. Edamame, or cooked green soybeans, are jam-packed with protein, iron, and calcium. It is a sable in the Asian diet for thousands of years and it is very delicious. You can usually find it in the frozen aisle. Or, if ethnic foods are scarce in your area, you can substitute it with green peas or lentils.
Alright, here we go with the yummy Garden Squash baby food puree recipe!
- Acorn squash - half (about 2 Cups)
- Broccoli florets - 1 Cup
- Cauliflower florets - 1 Cup
- Frozen edamame -1/2 Cup
- Vegetable broth (can be substituted with water) - 4 Cups
- Soak frozen edamame in water for 10 minutes
- Remove edamame sleeves
- Prep and wash rest of the ingredients.
- Chop away!
- Put all chopped vegetables in the Instant Pot
- I used the manual setting, low pressure for 20 minutes.
- Mix and puree (optional)
- Puree additional 5 seconds if needed
1. Soak frozen edamame in water for 10 minutes. This will loosen up the “sleeve”, which are tough and non-digestible.
See, some of the sleeves are already being separated.
2. Once soaked, the sleeves can be removed by snapping the soybeans. Careful, the soybeans may shoot right out!
3. Prep and wash rest of the ingredients.
4. Chop away!
5. I love using Instant Pot for making baby food because it cooks well and really softens up all the ingredients in no time. Besides we are busy mamas so time is of the essence.
Note: you can adjust the broth amount depending on how liquidity you want the meal to be. Since I will be pureeing, I only added 2 cups of vegetable broth.
6. I used the manual setting 👉 low pressure 👉20 minutes.
Make sure you turn the pressure regulator nob on!
8. Now, pureeing is optional.
You may serve the cooked meal to your baby if he’s ready to eat chunky foods. For Chunbao, I’m slowly introducing chunks to him so I puree the meal in my Magic Bullet for just 5 seconds.
If you want to make it smoother, like a stage 2-3, puree for additional 5 seconds.
9. Store in baby food containers! This recipe makes 5 of these 2 ounces containers.
Don’t fill the puree up too full because it will expand when frozen!
Right on time for supper. Nom, nom, nom…
I want more mommy!
I hope you and the baby enjoy this healthy recipe. Let me know how yours turns out!
This post contains affiliate links for products I personally own and love. I may receive a small commission, at no extra costs to you, should you wish to make a purchase through these links.
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