Butternut Squash is one of my favorite fall veggies. It is packed with beta carotene & vitamin A. I also love how versatile it is, I can roast a butternut squash and use some of it for baby food and other parts of it for smoothies, mixing into pancakes, french toast, oatmeal or just on it’s own with a bit of brown sugar and cinnamon.
Cut the squash in half and scoop out the insides. Roast the squash in the oven at 400 until soft (about 1 hour). In the meantime rehydrate the apricots in a sauce pan with a little water until soft. When both are done put them in a food processor and blend until they are the consistency that you want. Add water and the apricot water if need be.
* For babies you can add grains for a complete meal
* For older children try mixing this with yogurt, oatmeal or in muffins and bread for more nutritional value.
This post was given to us by Trina O’Boyle founder of O’Boy! Organic. O’Boy! Organic offers services and classes for parents and children. For more information, tips and recipes from Trina please visit her at www.oboyorganic.com