Makes 11/2 cups (12 fl oz/375 ml)
Once your baby has tried apple puree on its own a few times, give her a mealtime vitamin boost by adding squash. Summer squashes, such as pattypan, crookneck, and zucchini, make good starter vegetables--mild and digestible, they offer many vitamins and minerals, especially vitamin A, magnesium, and potassium.
1 summer squash or zucchini, optional
1 Bring 1 inch (2.5 cm) water to a boil in a pot. Quarter and core the apples, but leave the peels on. Trim the squash and cut into 1-inch (2.5-cm) chunks. Place the apple quarters and squash chunks in a steamer basket and set it in the pot. Cover and steam until both are tender when pierced with a knife, 12 minutes.
2 Let cool, reserving the cooking liquid. Scrape the apple flesh from the skins and puree the apple and squash in a food processor or blender until smooth. Add reserved cooking liquid to thin the puree to a texture your baby can handle. Check the temperature and serve.
3 To store, refrigerate in an airtight container for up to 3 days, or spoon into ice-cube trays or other freezer containers and freeze, covered, for up to 6 months.
You can use Apple & Summer Squash Puree as a sauce for more advanced meals: as a dip for Salmon Patties or Little Chicken Dippers; as a topping for waffles or pancakes, along with plain yogurt; or as an accompaniment to Veggie Pancakes.
first bites 4 to 6 months
From Love in Spoonfuls, Parenting's recipe book of fast and easy ways to make nutritious food for your baby.