The holidays have been downright crazy. We've attended parties, hosted our own party, and travelled to see Nana and Granddad. With all of the excitement and Robert's burning desire to learn how to crawl, we've been eating a lot. Those 2 oz food portion containers that I thought were going to keep my life well organized are next to useless because he'll eat 3-4 containers in one sitting. I've graduated to storing food in regular Pyrex dishes and spooning out generous portions as needed.
One item that we've been focusing on is the dreaded squash. Our first attempt did not go over well. Most ended up in the trough in his bib. Fortunately, the Farmhouse Delivery folks sent a delicious winter squash with our bushel, and I combined this with an organic leek.
Squash and Leek Purée
Peel squash and roughly chop.
Slice about 2-3 inches of the white portion of a leek and rinse thoroughly to remove dirt.
Steam together for about 15 minutes
Purée, adding enough cooking liquid to make into a soft mush
Robert didn't know what hit him. He loved it and kept opening his mouth for more. I paired it with a simple spinach and potato puree and sole - some of his favorites - to keep the meal colorful and tasty.