Avocado Squash Persimmon Pear Beet Baby Puree +6M

Just imagine all the fall/winter flavors in one creamy teaspoon and you will get how yummy and nutritious this baby puree’ is πŸ™‚

I combined all the Fall/Winter flavors that I like, added the always welcome avocado for extra creaminess and nutrients and got a kind of baby super food πŸ™‚

Every ingredient has been chosen not only for the flavor but also for the nutritional value.

Avocado is definitely one of my favorite ingredients for baby food: loaded with good fats (Omega 3) is an excellent idea for weight gaining and brain boosting.

Beets and Pears are loaded with Vitamin C and they also give a distinctive sweet flavor to the recipe.

Butternut squash and Persimmons (I like the Japanese variety, compact and almost seedless) will supply antioxidants to our puree, while the combo pear + persimmon will regulate the bowel movements or naturally help in case of constipation.

I also added two tablespoons of Kefir (fermented milk made using a culture of yeasts and bacteria), loaded with good probiotics.

The procedure is very simple.

Let’s start preparing the veggies/fruit.

Peel the butternut squash, remove the seeds and chop in cubes.

Peel the beet and chop it in cubes, the same size of the squash.

Leave the peel of the persimmon, core it and chop in cubes. Same size of above, yep!

Place all of them on a parchment paper on a baking sheet. Bake in preheated oven to 350F/175C for 30 minutes.

Now you have two options

  1. If your baby likes purees, in a food processor, add the roasted veggie/fruit mix all together with the avocado, the pear (cored and not peeled) and the kefir. Blend everything for 1 or 2 minutes. You can also add any thinning liquid of your choice to reach the desired consistency. For more info about How to Thin your Baby Food, check out this post too.

  1. If you are following a baby led weaning method, simply mix in a bowl all the ingredients and serve. The veggie/fruit pieces should be cut in tiny tiny pieces, the size of a pea and should be enough tender to be easily squeezed with your fingers.

You can store the baby food in an air tight container for up to 2 days in the refrigerator or freeze it for up to 3 months.

Enjoy!!

Avocado, Squash, Persimmon, Pear, Beet Baby Puree +6M
Ingredients
  • 1 cup butternut squash in cubes
  • 1/2 cup beet in cubes
  • 1/2 avocado
  • 1 Japanese Persimmon
  • 1 Pear
  • 2 Tbsp Kefir
Instructions
  1. Peel the butternut squash, remove the seeds and chop in cubes.

  2. Peel the beet and chop it in cubes, the same size of the squash.

  3. Leave the peel of the persimmon, core it and chop in cubes. 

  4. Place the veggies/fruit on a parchment paper on a baking sheet. Bake in preheated oven to 350F/175C for 30 minutes.

  5. FOR PUREE': in a food processor, add the roasted veggie/fruit mix all together with the avocado, the pear (cored and not peeled) and the kefir. Blend everything for 1 or 2 minutes. You can also add any thinning liquid of your choice to reach the desired consistency. 

  6. FOR FINGER FOOD: simply mix in a bowl all the ingredients and serve. The veggie/fruit pieces should be cut in tiny tiny pieces, the size of a pea and should be enough tender to be easily squeezed with your fingers.

1 Comment

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    Avocado Squash Persimmon Pear Beet Baby Puree +6M – MySpecialFood.com
    January 10, 2019 at 4:16 am

    […] Just imagine all the fall/winter flavors in one creamy teaspoon and you will get how yummy and nutritious this baby puree’ is I combined all the Fall/Winter flavors that I like, added the always welcome avocado for extra creaminess and nutrients and got a kind of baby super food Every ingredient has been chosen not only for the flavor but also for the nutritional value. Avocado is definitely […] Source: Avocado Squash Persimmon Pear Beet Baby Puree +6M […]

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