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Sunday, July 19, 2015

Yum, Homeade Butternut Squash Babyfood!

Hubby & I think butternut squash is delicious and we're excited to share the eating experience with our son soon. 

I'd hoped to wait as long as possible to feed him anything but mommy milk- for simplicity and to see if his teeth come in before his interest. Basically, we're in no hurry to feed the little baby dude (LBD). Note: He's now 5 months and 3 weeks... nearing 6 months and the magic pronouncement by many docs of "ready to eat."

We won't be waiting much longer. If he's in my arms and I'm eating, our darling is lunging for my food. If he's nearby and we're eating and he's not in our arms, he fusses until we hold him.

In short: it's feeding time.

How exciting!

His first foods (last 2 weeks) have been little teeny bits of slightly cooked egg yolk and sips of bone broth- from local grass fed cows and lambs. (I'm a little sad for the lambs but they make AMAZING broth) We plan to wait as long as possible for grains and sweets, but to include vegetables, animal products and eventually some fruit during this first year.

For fun, and for months now, we encourage LBD to smell things like essential oils, herbs, spices, and of course, food. This has evolved to our LBD opening his mouth and slowing moving toward the foods we're holding out to him. (He does not do this for the other smelly things. He knows.) 

It's been pretty neat to see his experience with food change, and will be really neat to feed him more and more diverse kinds of food. 

For now, we're taking it easy. There are no teeth in his mouth and no sign of them (besides drooling, tons of drooling, and his chewing practice on toys.)

So, when I made butternut squash my favorite way tonight, and it came out mushy, of course I thought of our LBD and saved some. Here's how I made it:

One butternut squash, sliced into 1" pieces (triangles, actually)
About a 1/4 cup of OJ, lemon or apple juice would be nice also
Two ladle fulls of lamb stew with lots of the fat that had congealed on top

Put into a baking dish (I used a glass one) and bake at 425 until your preferred doneness. I liked it about 40 minutes and pretty mushy- The squash still held its form, the liquids were bubbling, and it smelled divine.

We ate part of it ourselves and once cooled, put the leftovers into the freezer tray pictured below. 

Next, I'll pop them out of the tray, bag them up, label & date them, and replace them in freezer. 
We'll have a fun and wholesome food to warm up for our son someday soon.

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