Littlest Foodie

Delicious and Nutritious Meals for Your Littlest Foodie!

Squashy Rice

Butternut squash is my favorite fall food and my Littlest Foodie loves it too!  I take the leftover butternut squash from this recipe and whip up butternut squash soup for my husband and I – so yummy and incredibly easy!Squashy Rice Baby Food Puree - Littlestfoodie.com

Ingredients:

  • ¼ of a butternut squash – skin and seeds removed and cut into 1 inch chunks
  • 1 large zucchini squash – trimmed and sliced into ½ inch slices
  • ½ cup of cooked brown rice (I use organic short grain rice)
  • 1 ½ cups of water reserved from cooking squash
  • Season (optional) with a dash of nutmeg, cinnamon, basil or another of your Littlest Foodie’s favorite spices.

 Directions:

Fill a stockpot that has a steamer insert with 3 cups of water.  Bring water to a boil and add butternut squash to boiling water.  Boil butternut squash for 10 minutes.  Add zucchini slices to steamer insert, cover and steam above the boiling butternut squash for 7-10 or until both butternut squash and zucchini are tender.

Reserve 1 ½ cups of cooking water. Add butternut squash, zucchini squash and a ½ cup of cooked rice to a blender or food processor.  Add spice and reserved cooking water to reach your desired consistency.

Makes about 3 cups of Squashy Rice Puree.

If you want to use the leftover 3/4 of the butternut squash to make an easy and delicious soup for you, I adapted this recipe: http://www.simplyrecipes.com/recipes/butternut_squash_apple_soup/  by using 3/4 of a butternut squash and no celery and it turned out great!

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