Baby’s First Vegetables

 One full weekend..yes an entire Saturday and Sunday. That’s what my husband and I  spent researching, stressing and thinking about what to introduce our little angel as her first solid. Should it be rice cereal, fruit or veggie?

We knew we want to start between 4.5 and 5 months and want to feed her organic, homemade meals – those were the easy decisions but was immensely confused about what to introduce first. After going through loads of articles, books we took the safest route and started with rice cereal. Once she adjusted to rice cereal, we introduced one veggie puree a week until she was six months old.

Butternut squash puree was the first vegetable we introduced when the baby was 6 months old. Pretty much all her vegetables were smooth puree until she turned eight months. We introduced a food every 5-6 days and always made sure she had tried each ingredient separately before offering combination meals.

What was your choice of first solid for your precious little one and was it an easy decision to make? Let me know.

Age Group: 4 months +

 Ingredient:

1 Butternut Squash

Steps:

  1. Preheat oven to 400 degrees.  Line a baking tray with parchment paper
  2. Clean and cut the squash in half and scoop out seeds.
  3. Place squash, flesh down, on the baking sheet and bake for 50-60 minutes until tender.
  4. Scoop flesh out or cut into cubes. Discard skin and puree in blender

Notes :

i.  Depending on the size of the squash and oven temperature, the baking time may vary. Squash is done when the skin wrinkles.

ii.  Use water and/or breast milk/formula to achieve desired consistency.

iii. Following the same process, other vegetables such as carrots, beans, peas, corn, cauliflower, sweet potato can be pureed.