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
- 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.
- 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.
- 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.