Homemade Baby Food
By Meg With Modern Roots | Feb 19, 2013
1 Small Kombucha Squash
1 Small Butternut Squash
1 Small Acorn Squash
2 Medium Sweet Potatoes
4 Yellow Apples
1 Small Bag of Carrots
Heat oven to 350 degrees F. Cut in half the first 5 ingredients. For apples and squash, scoop out seeds and any stringy insides. Rub with a very little bit of olive oil, place face down on foiled baking sheet. Pour bag of carrots into baking dish add 2 cups water. Cover with foil. Bake Apples for 30 minutes – Bake squash, carrots and sweet potatoes 60-70 minutes. Outside peels should be soft to the touch, carrots should pierce very easily. Take out of oven, let sit 10 minutes, take peels off of squash and apples (should just peel off simply). Still hot so work quickly, or use fork to help peel off outsides. Individually blend each kind. I do not mix any but you can and get creative like apple sweet potatoe, carrot apples or a mix of squash. Work in batches-blend each with 1/2 cup bottled water. Blend until pureed. Add water if need be, you do not want it too thick and hard to swallow. Put in saved jars/plastic containers and freeze. Unthaw as needed. I try not to use the microwave for too much stuff. I set on the counter to unthaw. My little man is 6 months so these are very introductory foods with little allergens.
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