Roasted Butternut Squash with Quinoa
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 squash)
- 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.
Calories: 278kcalCarbohydrates: 44gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 10mgPotassium: 763mgFiber: 6gSugar: 3gVitamin A: 14888IUVitamin C: 30mgCalcium: 90mgIron: 3mg