Food & Recipes

Winter Squash, Cranberry and Apple Stage Two Baby Food Recipe

Today I’m sharing a taste of the holidays! I love this time of year so much and all of the delicious flavors that come along with it. Winter Squash mixed with Apple, Cranberry and Cinnamon is a perfect meal for your baby to enjoy this holiday season. This puree also makes a great after school snack for your older kids or a yummy dinner side dish for the rest of the family.

Suitable for babies seven months and up, toddlers, big kids and adults. Before combining foods, make sure your baby has tried each one individually with no reaction to it.

Winter Squash Cranberry Apple Baby Food Recipe - Project Nursery

Winter Squash, Cranberry and Apple
(Makes about 16oz.)
Note: Use organic whenever possible.

1 winter squash (acorn, butternut or pumpkin)—cut in half lengthwise with seeds and stringy fibers removed
3 organic apples—washed, peeled and chopped
1 cup cranberries—rinsed in a strainer under running water (fresh or frozen are okay, avoid canned)
2 teaspoons cinnamon

Preheat your oven to 425 degrees, and line a baking sheet with unbleached parchment paper. Place the squash cut side down on the baking sheet and into the oven on the middle rack. Roast the squash for 35-45 minutes, depending on how large your squash is. It is cooked through when the squash can easily be pierced all the way through with a fork.

While the squash is cooking, pour water into a pot until it is about 1″ deep and bring to a boil over high heat.
Place the apples and cranberries into a steamer basket and place the steamer basket into the pot. Make sure the water doesn’t touch the bottom of the basket. Cover with a tight fitting lid. Steam for about 7 minutes, until the apples and cranberries are soft and cooked through.

Once fully cooked, remove the squash from the oven and let sit for about 10 minutes to cool. Once cool, you should be able to just peel the skin off. Alternatively, you can scoop the squash out of the skin with a spoon.
Place the sqaush, apples and cranberry into a food processor and pulse until smooth and creamy. Alternatively, place into a large mixing bowl and blend with an immersion blender until desired consistency is achieved. Add cinnamon and stir to combine. You can add as much or as little as you like.

This puree can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.

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