Chowin’ down like Alton Brown

Butternut squash is nutritious and delicious.

Now that my son is eating solid foods, I’ve been getting creative. I occasionally will buy the pre-made baby food, but quite regularly I make his food as I did for our daughter. Now, don’t think I’m all fancy and stuff. It’s not like that. I’m cheap, really. Also, I like to get dirty. Baby food is easy to make, but coming up with a pint-sized menu can be a little challenging if you don’t want to go for the mundane. Doing so — check this fanciness out — will expand your child’s palate. Mm ..hm, yeah, you like that, huh!?
~ Cinnamon-dusted butternut squash roasted with garlic, onion, and parsnips; puree in a processor (I use the Magic Bullet – love it) with a splash of formula or breast-milk and a scoop of baby rice. Add water for desired consistency. Viola! So fancy you could put it on a cracker. Serve with a nice Chianti – for yourself, of course.
I do get inspirations from Food&Wine magazine. Kidding. Slightly. Anyway, the kid eats it up. C’mon, that’s way better than giving him sale brand A’s veggie dinner. I once bought one of those “organic” pouches in a “Veggie bake” flavor. It had me with “Mmm … it’s delicious” printed on the package. I should have stuck with my intuition but I took it home anyway.
My son wouldn’t open his mouth. It stank like crusty fish with a wet moldy sock.
He’s such a good boy, though, and he gave it a whirl. He gagged for nearly two minutes. His eyes watery and face a bit pink. I quickly apologized in astonishment and he flashed me an “it’s-ok-mom” smile. I paid nearly $2 for that crap.
The schmancy din din I created in the recipe above was $2 and I had nearly eight servings. I froze the rest for future use. Eat your heart out.

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  • Blog Author

    Christine Teldeschi

    Christine Teldeschi is editor of the LENS section and the TimeOut tab of The Record. She and her husband are raising their two children in Stockton with a live, love and lots of laughs approach to parenting. Read Full
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