Well, winter is here, which means I am roasting just about everything these days! The roasty, toasty, nuttiness adds a little something special to this nutritious (ummm... butternut squash, sweet potato, carrot & parsnip!) and delicious stage 1 puree. Plus, I'm in love with the vibrant orange color of the finished recipe. It looks as good as it tastes! As always this can be made into a stage 2 recipe - so fool around with it and make it your own. However, the best part of this recipe is that it doubles as a side dish for the rest of the family! Who doesn't like to save a little time in the kitchen? Food for baby? Check. Food for family? Check, Check.
Enjoy & let me know your thoughts & modifications in the comment section below.
This is a stage 1 puree (5+ months). Always ask your pediatrician before introducing new foods
If you have introduced protein to your bub, roast chicken or turkey tenders with it as they go well with this puree. You can also roast a fruit (like apple) with the vegetables about halfway through the cooking time.
If your baby is at stage 2 (8+ months) feel free to add spices like pepper, cinnamon, nutmeg or sage or parsley. You can also substitute salt-free chicken or vegetable stock for the water. Keep it a little more textured as well!
To make this as a side dish for your whole family, see the additional "family meal" instructions at the bottom of the recipe
about 45 minutes
About 1 lb. of puree - 1 (16 oz) ice cube tray or about 4 simple pouches.
12 oz of butternut squash (1/2 a small butternut squash)
8 oz of sweet potato
8 oz of carrot
6 oz of parsnip
1/2 - 1 cup of filtered water
2 tablespoons extra virgin olive oil
Pre-heat the oven to 425 degrees
Wash all the veggies
Cut the ends off of the butternut squash & peel. Cut in half longways, scoop out the seeds & cut into 1 inch cubes
Peel & cut the rest of the veggies into 1 inch cubes & place them all in a large bowl together (try to keep the veggie sizes uniform for even cooking)
Pour the EVOO over the vegetables & toss so they are evenly coated
Line a cookie sheet with foil & spray with cooking spray
Place all the cut vegetables in a single layer on the cookie sheet & put it into the oven
Bake for 25-35 minutes until all the vegetables are very tender with a nice roast-y color on them. Turn with a spatula once about 1/2 way through cooking
Add the cooked ingredients into a food processor/blender with about 1/2 cup of filtered water. Pulse to the desired consistency adding more liquid if needed.