Butternut squash, chicken, and mango puree

I have to tell you something insane: My kid can eat half of a slice of pizza. I'll say that one more time for emphasis: M can eat half of a slice of pizza. We went to a birthday party last week and he had some fruit and a half of a slice of pizza and said "all done." How are kids so good at listening to themselves and stopping when they're full, no matter how delicious something is????? (Then he dove face-first into a cupcake, so he doesn't have that much self-control.)

It's been a long time since I posted a baby puree, so here's a good one! In my quest for balance in all of our diets, I love having a few purees on hand to tip the nutrition scales when lunch is pizza or a bagel. Max still gobbles up veggies and protein in puree form that he might otherwise not eat with such gusto.

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This puree is delicious and full of good stuff. I read a great post about mango on Baby Foode and it's pretty much a super food. Add in the protein from the chicken breasts and the fiber, vitamin A, potassium, and magnesium from the squash and this is almost a complete meal. I wouldn't recommend using chicken thighs in this puree because it has a delicate flavor that might be overwhelmed by a stronger meat, but white fish would be a good substitution.

Chicken, butternut squash, and mango puree

8-10 oz chicken breast (6-8 oz cooked)
½ medium butternut squash, roasted
2 cups frozen or fresh mango
Glug of olive oil or coconut oil
¼ cup water, if necessary

Preheat the oven to 400. Butterfly your chicken if using a large piece. Halve the butternut squash with your sharpest knife and, using a spoon, scoop out the stringy flesh and seeds from the center. Place a piece of parchment or foil on a rimmed baking sheet. Place the chicken and the butternut squash (cut side down) on the baking sheet and cook for 14-16 minutes. Check the internal temperature of the chicken. When it reaches 165, remove the chicken and cover it with tin foil. Continue cooking the butternut squash until the skin is fork tender, about 15-20 minutes longer. When cool enough to handle, remove the squash skin.

Combine the chicken, squash, and mango in a blender with a glug of olive or coconut oil. Blend on highest speed for a few minutes. Scrape the sides and continue blending. Add water in 1 Tbsp increments until you’ve reached your desired consistency.

Yield: 30 oz or 3 cups