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, 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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    Christine Teldeschi

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