I think the food that all babies are sure to love is butternut squash. It’s so soft, juicy, sweet, mild in flavor and is a very healthy food. It contains high amounts of potassium, which is great for the bones, and Vitamin B6, responsible for proper function of both nervous and immune systems. It is packed with Vitamin A and C.
Baby Led Weaning appropriate from 6 months.
My goal as a mom is to avoid typical kids foods as long as possible. I believe I can teach my son to love healthy foods so that he will say no, without interest, to the typical unhealthy refined carbs foods like pizza, pasta, white breads, etc. Yeah, right. I know I’m pretty crazy. As much as I want to believe we, mothers, can do anything we set our minds to, I am aware that the reality is so far from this perfect scenario. As soon my son tastes the oily, tomatoey, cheesy slice of warm margherita, I’m pretty sure I am going to be in trouble with all my healthy cooking. But hey, I can try, right? I can try to create as many tasty flavors as possible to give him a good foundation to base his tastes on and the rest is really out of my hands.
This pasta sauce is one of my attempts to create a healthy substitution to a mac-n-cheese sauce. We served it over quinoa pasta. I use the Ancient Harvest organic brand.
- 1 cup steamed butternut squash
- 1 cups of steamed cauliflower
- ½ cup of milk (I used hemp milk but any milk of your preference would work)
- Salt (for kids over 1)
- Wash cauliflower, roughly chop it and place in a pot over the steam rack. Cut butternut squash in large cubes and add to the same pot. Steam until tender. You will need to take the butternut squash out earlier since cauliflower takes longer to steam (15-20 minutes).
- Once the vegetables are done, place them in a blender with milk and salt. Blend until silky smooth.
- Transfer to a little saucepan and heat up adding more milk if you feel that the sauce is not liquid enough.
- Serve over pasta
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