Fall has arrived! I was so thrilled to find that winter squashes have started appearing at our grocery store.. Marielle has started “chewing” her food a little more, and seems more interested in things with a bit more texture. This recipe is great because you can puree one or more of the ingredients leaving the others a bit chunkier, and cater to your little ones preferences.
- 1 small organic butternut squash, washed, peeled and cubed ( I always wash things before peeling because then you’re not transferring any dirt or bacteria from the store when you cut into them)
- 6 small organic yukon gold potatoes, washed, peeled and cubed
- 2 large organic Honeycrisp apples, washed, peeled and cubed (I used Honeycrisp because I wanted to eat the leftovers :
- Using your Beaba, steam the butternut squash and the potatoes until tender. You can steam these two veggies together because they both use level 3 water. However, I find that separating them allows me to better measure how much of each ingredient I put into the final dish. Reserve the cooking liquid from either the squash or the potatoes.
- Instead of pureeing the squash and potatoes in the Beaba, I mashed them by hand using a fork so that I could give them a chunkier texture. I added the reserved cooking liquid to make a consistency that was easy to blend.
- Steam the apples using water level 2 and blend into a smooth puree.
- In a large bowl, mix the squash, potato and apple together. You can use any ratio you like, mine was heavier on the squash, then potato, and lighter on the apple as to not make it too sweet. The butternut squash is sweet enough on its own.
This medley can be frozen for up to 3 months.