I’m always looking for ways to incorporate more veggies into my children’s diets, and blending them into yogurt has been a big success! But what’s even better is that this recipe is not just for babies. It’s also great for toddlers, big kids and adults. It can even be frozen to make a super yummy and healthy yogurt popsicle!
This stage two baby food recipe is suitable for babies 7-9 months and up. 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.
Yogurt with Butternut Squash and Banana
(makes 16 oz.)
Note: Use organic ingredients whenever possible.
1 small butternut squash—cut in half lengthwise with seeds and stringy fibers removed
1 container vanilla yogurt—you can use dairy, coconut milk or almond milk yogurt
1 ripe banana
1 tablespoon cinnamon
Preheat your oven to 425 degrees and line a baking sheet with unbleached parchment paper. Place half of the squash onto the baking sheet, cut side down. You can save the other half for use at another time. Place the baking sheet into the oven on the center rack and roast for about 45 minutes, until the squash is very soft and cooked all the way through.
Scoop the squash out of the skin and place it into a blender or food processor with the yogurt, banana and cinnamon. Blend until smooth. You can also place the ingredients into a large mixing bowl and blend with an immersion blender.
Yogurt with Butternut Squash and Banana can be stored in an airtight container for up to three days in the refrigerator and up to three months in the freezer.