Try this as a transition food for an older baby or a healthy side dish for a family meal.
- 1 tablespoon olive oil or canola oil
- 4 cups peeled and chopped butternut squash (about 1 medium)
- 1/4–1/3 cup light or full-fat canned coconut milk
- 1 cup fully cooked quinoa
- Salt, optional
- Preheat the oven to 400 degrees F. Toss the oil and the squash together and spread onto a rimmed baking sheet. Bake for 26-28 minutes or until very soft.
- Remove from oven and transfer squash to a blender with 1/4 cup coconut milk, adding more as needed to make a thick puree.
- Stir squash mixture together with the quinoa, taste and add salt if desired, and serve warm.
- Store any leftovers in an airtight container in the fridge for up to 5 days. Warm slightly to serve.
- Prepare quinoa according to package directions, which is usually a 1:2 quinoa to water ratio.
- Be sure that your quinoa is totally cooked through and very soft for the best results.
- You can use store-bought butternut squash puree (either the kind in a can from the baking aisle or the kind from a baby food pouch) if desired.
- Roast the squash and prepare the quinoa up to 3 days ahead of time if desired.
- You can offer this on a preloaded spoon, directly on a highchair tray, or let the baby or toddler practice self feeding with a spoon and a small bowl.
- Sprinkle with a little cinnamon (or pumpkin pie spice) to add a pleasant warm note.
- Sprinkle on a little ground cumin for a Mexican nod.
- Grate in a little fresh ginger or a sprinkle of dried to add a zing of flavor.