Puree Monday: Polka Dot Stew

This is a hearty recipe perfect for warming tummies in winter!  Easy and so good that you may just sprinkle on a touch of salt and gobble it up yourself!  Bebe B still loves this recipe, in fact she just had it last week for lunch.

Polka Dot Stew - 7 Months+
1 acorn squash
1 stalk celery (chopped)
1 baking potato (peeled and diced)
1 tbsp rosemary (finely chopped)
1 tbsp olive oil (optional)
plain Greek yogurt (optional)

Slice the squash in half, lengthwise and scoop out the seeds, and discard. Lay the 2 halves on a lightly oiled (to prevent sticking) pan inside facing up, with about ¼ inch layer of water on pan.  Roast in a 350F degree oven for about 45-60 minutes (until tender).  Allow to cool.  Steam the chopped celery and diced potato together.  If using the babycook fill water to the 3 mark for a full basket.  If steaming on the stove use about 3 inches of water and steam for about 10-15 minutes.  Discard the cooking liquid, I do not recommend using cooking liquid from root vegetables.  Scoop out soft squash the skin and puree with the steamed veggies, rosemary and oil in a food processor or Beaba babycook until smooth.  You can add some additional water or breast milk to reach the desired consistency.  Serve warm and dot with yogurt before serving.  This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  This recipe will fill about 3-4 ice cube trays (15-40 servings).  I recommend freezing it without the yogurt, simply add that when you serve it:)


Subscribe to our monthly newsletter

* indicates required

Popular Posts

Follow Us on Instagram

Connect with Us