I’ve been experimenting a lot lately with non-dairy yogurts, and I’ve been loving the results! This Stage Three baby food recipe is made with yummy vanilla almond milk yogurt. Almond milk yogurt can be found at most natural markets and health food stores. This recipe is also great for children and adults with a dairy allergy. I love adding squash for an additional serving of veggies, and the cherries give it a sweet antioxidant boost. Yum!
This recipe is suitable for babies 10-12 months and up, toddlers, big kids and adults. Always make sure the consistency of your baby’s food is one he can handle. Before combining foods, make sure your baby has tried each one individually first with no reaction to it. Because this yogurt is made with nut products, please make sure you follow your pediatrician’s advice regarding the right time to introduce nut products to your child.
Almond Milk Yogurt with Butternut Squash & Cherry
(makes 8 oz.)
1 cup of vanilla almond milk yogurt
1 cup of roasted butternut squash—roast an entire squash and save the leftovers for another meal
10 sweet cherries—washed and pitted (frozen cherries are okay to use when fresh are out of season)
Preheat oven to 425 degrees and line a baking sheet with unbleached parchment paper. Cut the butternut squash in half lengthwise, and scoop out and discard the seeds and stringy fibers. Place the squash cut side down on the baking sheet. Place the baking sheet into the oven on the middle rack and roast for 35-45 minutes, until squash is completely tender and cooked through. Once cooked, remove from the oven and let cool for about 5 minutes.
Remove the skin from the butternut squash and discard. Cut 1 cup of squash into small cubes and save the rest for another meal. Roasted butternut squash will stay fresh in an airtight container for up to three days in the fridge and three months in the freezer.
Place the squash, cherries and yogurt into your food processor or blender. Pulse until smooth. If using frozen cherries, steam for 5 minutes before blending.
Almond milk yogurt with butternut squash and cherry will stay fresh in an airtight container for up to three days in the refrigerator and up to three months in the freezer.