1. Wash the squash and zucchini thoroughly; peel the squash and trim the ends of the zucchini if necessary.
2. Cut both vegetables into small, uniform pieces to ensure even cooking.
3. Steam the chopped vegetables for about 10-12 minutes until they are very soft and tender.
4. Allow the steamed vegetables to cool slightly.
5. Place the vegetables in a blender and puree until completely smooth, ensuring there are no lumps.
6. Check the temperature to make sure it is safe for your baby before serving.
7. Serve this mild, baby-friendly puree for dinner, offering a breakfast-like variation suitable for a 4-10 month old baby.

Summary

This simple and nutritious puree made of squash and zucchini offers a gentle introduction to solids and can serve as a light dinner that mimics the comfort of a breakfast meal.

Storing Options

You can store any leftover puree in a sealed container in the refrigerator for up to 48 hours or freeze in small portions for later use.

Potential Allergies

Both squash and zucchini are generally considered hypoallergenic; however, introduce new foods gradually and consult your pediatrician if you notice any signs of intolerance.

Side Effects

Overconsumption or inappropriate texture may cause digestive discomfort; always ensure the consistency is smooth and age-appropriate.