Fall Toddler Puree Recipe: Organic Butternut Squash, Blueberries, Sweet Potato, Cinnamon Apple, & Spinach

If your toddler is anything like mine, they're extremely picky and rarely sit still long enough to eat a full meal! While I'm trying to get her to eat a more traditional dinner for etiquette purposes, the most important thing to me is not how she eats but what she eats. I try to feed her as many whole foods as possible, but lately she has essentially quit eating all vegetables. She calls them "dinosaur food" which I think was an effort by her school to encourage her to eat them, but instead had an adverse effect! So now, I must find ways to sneak in her vegetables wherever I can. The easiest way I've found to do that is by making my own food pouches for her to eat on-the-go! I always try to use seasonal produce to ensure that she's receiving the best source of vitamins and nutrients possible! Today I'm sharing one of her favorite Fall blends: Organic Butternut Squash, Blueberry, Sweet Potato, Cinnamon Apple & Spinach Puree! 


Organic Butternut Squash, Sweet Potato, Cinnamon Apple & Spinach Puree

Ingredients:

  • 1/2 cup roast butternut squash (cook your own small organic butternut squash or use organic frozen butternut squash cubed)
  • 1/2 organic sweet potato or organic frozen sweet potato cubed
  • 1/4 cup organic blueberries
  • 1/4 cup homemade cinnamon apple sauce (I use this recipe without the sugar)
  • small handful of organic spinach
  • 1/8 cup water 
  1. If roasting the butternut squash and sweet potato yourself: Preheat oven to 375. Slice butternut squash in half and remove the guts. Place upside down on a rimmed sheet pan and add water to the pan. Roast uncovered for 40-45 minutes. On a separate pan, puncture the skin of one sweet potato and allow to roast alongside of your squash.  
  2. In a small sauce pan, place blueberries and water. Allow to simmer to break down the blueberries. It only takes 2-3 minutes! 
  3. Scoop out 1/2 cup of butternut squash and 1/2 of your organic cooked sweet potato and add to your Baby Bullet or blender. Add in blueberry mixture and 1/4 cup of the homemade cinnamon applesauce. 
  4. Puree until desired consistency is reached! 
  5. Add into pouches using your Infantino Squeeze Station for a snack on-the-go, or place into small containers for quick serving access! 

I hope you enjoy this recipe! It is so easy to adapt this recipe to add in other vegetables or fruits! I sometimes substitute pumpkin for butternut squash or blackberries in the place of blueberries! Try some of them out and let me know what you think! 

xoxo

LB