- 2 medium yellow squash cut into 1/2″ half moons
- 2 tsp olive oil extra virgin
- 1/4 tsp fresh cilantro finely chopped
- 1/4 cup liquid water, breast milk or stock
Heat oven to 400 Degree. Line baking sheet with parchment paper.
Place the cut squash onto the baking sheet and bursh with olive oil. Bake for 10 minutes, flip the squash and bake for another 10 minutes. Let cool slightly.
Place the squash and cilantro a blender or food processor and puree on high for 1-2 minutes, adding the liquid in if needed.
Age: 4 months and up
Yield: roughly 15 ounces
Additional Spices: Feel free to use the following spices instead of the curry – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 1/2 tsp of chopped fresh thyme, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger or 1/2 tsp ginger powder.
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!