Squash, chicken, and apricot puree

Where did the summer go? July felt interminable and then I blinked and it was mid-September. Part of me is so happy: Soon it'll be "just a sweater" weather; the beginning of a new school year feels like a fresh start for everyone; and we can finally FINALLY eat apples and squash day and night. But, we also have to let go of those lazy, meandering days; tomatoes go mealy again; and as Ned Stark likes to remind us, winter is coming. There is something undeniably melancholy about the prospect of gray days and bare trees.

So, fall is like an exercise in wanting two things at once. I want time to pass and to stand still. Incidentally, this is exactly how I feel about parenting. I can't wait for M to tell me what he needs with actual words (and maybe even get it himself?), but I want to hang onto these dwindling baby days too. I'm so proud when he learns something new, but I also miss his little mewling cries and when he used to snuggle into my chest for naps.

But alas, time marches on. Here is one last summer-centric puree to take advantage of the season's remaining produce. If apricots are already scarce in your markets, feel free to swap in dried or frozen ones (though, I'd use half because the flavor is more concentrated). Or, use super-ripe, late summer peaches instead.

Squash, chicken, and apricot puree

1 cup chopped yellow squash
6-8 fresh apricots, pitted (or 3-4 dried apricots reconstituted in hot water; or 2 large peaches)
1 large apple, peeled and chopped
10 oz raw chicken breast, cut or pounded into thin strips
1 Tbsp olive oil

Bring a few inches of water to a boil. Add chicken to steamer and steam for 10 minutes (or use pre-grilled/cooked chicken breasts left over from a previous night's dinner like I did; about 6-7 oz cooked). Chop the yellow squash and apple into large chunks and add to the steamer; steam for 10 minutes. Pit the apricots and add to the mixture and steam for 2 more minutes. Check the chicken and squash for doneness and continue steaming as needed. Once cooked, put all ingredients in a blender and add ¼ cup of the steaming liquid (reserve more to use as needed) and add 1 Tbsp of olive oil. Puree to desired consistency.