1. Wash, peel, and dice the parsnip and squash into small, even pieces.
2. Steam the chopped vegetables for 15-20 minutes until they are soft and tender.
3. Allow the steamed vegetables to cool to a safe temperature.
4. Place the cooled vegetables in a blender and puree until smooth and lump-free, using a bit of the natural steaming liquid if needed without adding any extra ingredients.
5. Check that the consistency is thin enough for a baby aged 4-10 months, similar to a gentle breakfast or dinner puree.

Summary

This baby-friendly parsnip and squash puree is a nutritious, smooth meal designed specifically for infants between 4-10 months, suitable for both dinner and breakfast.

Storing Options

Store any leftovers in an airtight container in the refrigerator for up to 24 hours.

Potential Allergies

While parsnip and squash are generally safe, always introduce new foods gradually and observe for any unusual reactions.

Side Effects

Overconsumption may sometimes lead to minor digestive changes; consult your pediatrician if you have concerns.