This is one of my favorite recipes for late summer! Summer squash is in abundance at the farmer’s markets right now and is a wonderful first taste for your little one - mild and easy to digest! Paired with Amaranth (a-mah-ran-th) which is considered a “super food” by many this bebe food packs a powerful nutritional punch. Amaranth is an ancient grain (Actually it’s a seed but is treated like a grain) that is used in cuisine around the world. Unlike other grains it is rich in protein, containing around 7 grams per adult serving. Some of it’s other amazing properties include rich in amino acids, fiber (3x more than wheat), calcium, iron, magnesium and folate. Just to name a few! It really is a wonderful addition to your bebe’s and your entire family’s meals. Amaranth also makes a great gluten free substitution for recipes, amaranth flour is a healthy substitution for wheat flours in recipes. This recipe was a winner with Bebe B and I have found adding a touch salt and pepper to it makes a great stuffing for roasted peppers or tomatoes for the rest of the family.
Yellow Squash & Amaranth Swirl - 6 Months+
2 large yellow squash (or zucchini)
1/2 cup whole grain amaranth
1 1/2 cups cold water
1 tbsp chives (finely chopped)
Begin by combining water and amaranth in a medium saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes. Make sure to stir a few times during this to prevent the amaranth from sticking to the bottom of the saucepan. While the amaranth is simmering wash and chop squash into 1 inch slices (make sure to wash well as we leave the skin on in this recipe). Steam the squash in either a steaming basket on the stove or in the Beaba babycook. If using the babycook fill water to the 1 mark for a full basket of chopped summer squash. If steaming on the stove use about 1 inch of water and steam for about 5-7 minutes. Puree the squash and chives in the babycook or a food processor. You won’t need any addition liquid for this puree. Once the amaranth is done it will be thick and slightly sticky. Fold in the squash puree and serve warm. This recipe will keep up to 3 days in the fridge or 3 months in the freezer. This recipe will fill about 3 ice cube trays (15-30 servings).
This recipe is vegan, dairy-free and gluten-free.