Potty training has (haltingly) begun. And so I've renewed my commitment to vegetables and good fats in M's diet. To, ahem, keep things moving.
Even though he's well out of the puree stage, I still like to whip up some seasonal fruit and veggie purees when we have produce that's about to turn. Plopped into a pouch or mixed with some yogurt, they make a great snack and are sometimes the only way to get a largish amount of vegetables into M at once. ALSO, I like to use purees as dipping sauces for whole grain waffles and pancakes in lieu of syrup. It's a fun and sweet way to skip the concentrated sugar at breakfast and focus on the good stuff instead.
A couple of notes: Roasting is always my preferred cooking method because I think it intensifies the flavor of fruits and vegetables more than steaming does. In this recipe, we're not looking for much color, so keep an eye on it. Also, powdered ginger works here, but fresh is best.
Roasted pear and yellow squash puree
4 medium pears
1 medium yellow squash
2 Tbsp olive oil, divided
¼ tsp fresh ginger (or slightly less powdered ginger)
Preheat oven to 375. Wash and roughly chop the pears and squash. Toss with 1 Tbsp olive oil and roast for 15 minutes until the produce is soft and fragrant, but not yet browning.
Place the pears and squash into a blender or food processor. Add the remaining Tbsp of olive oil and the ginger. Puree until you've reached your desired consistency.
Yield: about 2 cups of puree.