Roasted Yellow Squash with Olive Oil & Cilantro Baby Food Puree

This fun and tasty Roasted Yellow Squash + Olive Oil with Cilantro Baby Food Puree will be a hit with your little one! Creamy, rich and full of flavor, it’s hard not to love this amazing puree. Great baby food for 6 months and up – stage 1 baby food.

There is something so magically summer about yellow squash.

Maybe it’s their color.

Or maybe it is the way they can be plucked off the vine, still warm from the afternoon sun, mixed with a little olive oil, then roasted and used as a side to almost anything you are making for dinner.

Or, possibly, it’s the fact that when yellow squash are in season, they are in season! They are like the rabbits of the vegetable family. They just keep coming and coming.

In abundance.

With force.

In sheer numbers, they are on the edge of creating an army.

Just when you think you have had your fill, a whole new crop suddenly pops up, and you have a million more to consume before they go bad.

This is where I step in. Since I didn’t plant any this year, I am waiting for that time when all my friends and family, who had the time to plant them and lovely grow them for me, are at their wits’ end trying to get rid of them. Then I politely take a couple of bags off their hands and get to work—pureeing, roasting, grilling. You can’t go wrong.

So, if you are in the same boat as I am and didn’t think ahead to plant some, go ahead and make some new friends that have. They will need someone like you to unload their armies of squash on in the next couple of weeks.

Other ways to enjoy this squash puree:

• Mix with Mango puree and tuna or salon puree for a Caribbean-inspired dish
• Puree with white beans, olive oil, paprika, and tahini for a scrumptious toddler dip
• Whisk puree in with eggs, cheddar cheese, green onions, chopped spinach, and leeks for an easy and healthy omelet
• Combine squash puree in with healthy whole wheat or gluten-free pasta noodles, sprinkle with grated parmesan cheese and a dash of black pepper

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ROASTED YELLOW SQUASH BABY FOOD PUREE

This fun and tasty Roasted Yellow Squash + Olive Oil with Cilantro Baby Food Puree will be a hit with your little one! Creamy, rich and full of flavor, it's hard not to love this amazing puree.

Course Main Course

Cuisine Baby Food

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 15 ounces

Author Michele Olivier

Ingredients

• 2 medium yellow squash cut into 1/2″ half moons
• 2 tsp olive oil extra virgin
• 1/4 tsp fresh cilantro finely chopped
• 1/4 cup liquid water, breast milk or stock

Instructions

• Heat oven to 400 Degree. Line baking sheet with parchment paper.
• Place the cut squash onto the baking sheet and bursh with olive oil. Bake for 10 minutes, flip the squash and bake for another 10 minutes. Let cool slightly.
• Place the squash and cilantro a blender or food processor and puree on high for 1-2 minutes, adding the liquid in if needed.

Notes

Age: 4 months and up

Yield: roughly 15 ounces

Additional Spices: Feel free to use the following spices instead of the curry – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 1/2 tsp of chopped fresh thyme, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger or 1/2 tsp ginger powder.

Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).

Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!

 

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