When L was a new eater, it was hard for me to convince her to eat yogurt. I think she just didn’t love the tang of it, so I had to get creative in how I served it to her. I love both whole milk yogurt and Greek yogurt because they are rich in protein and calcium—and it seemed like a perfect food to feed to my growing girl.
I added it to smoothies, which she never liked (still doesn’t, apart from that one we had from Jamba Juice during a layover), stirred it into oatmeal which got mixed reviews, and spread it on toast which sort of just made a mess. Then one day I realized that if I mixed it with her beloved winter squash, she’d eat more of it. I actually like this too as a base for my morning granola—it’s always a good feeling to get in a serving of veggies before starting the day—so you can tailor it to the age of the eater.
Whipped Squash with Yogurt
This is sort of a non-recipe recipe, but below is how you make this simple dish.
1. Peel, cube, and roast a winter squash—butternut, acorn, etc, or even sweet potatoes all work—on a greased sheet pan at 375 F for about 30 minutes or until very soft. Let cool.
2. Use a wooden spoon to whip together equal parts yogurt and squash, mashing the squash as you go. It will get a bit fluffy if you use Greek yogurt, which is a plus.
3. Sprinkle on some cinnamon or pumpkin pie spice, a tad bit of maple syrup or honey (if your kiddo is over one), and serve up in a pouch or in a bowl with a spoon.
Leftovers will keep for a day or two in an airtight container in the fridge. It should taste like a light version of pumpkin pie!
Use mashed banana instead of the squash.
Sprinkle with granola for slightly older kiddos.
Mix in 1/4 teaspoon chia seeds for added fiber and protein.