Potato & Butternut Squash Stew

Mommy rating: ***

Baby rating: ***

Ingredients:

• butternut squash (1/2 small, peeled and seeded)
• yellow potatoes (6 small, peeled)
• Fuji apple (1 medium, peeled, halved, and cored)
• extra virgin olive oil (1 Tbsp)
• Baby's stock or water (1 1/2 cups)

Directions:

Cut squash, potatoes, and apple into 1-inch chunks. You should have about 1 cup of each.

Potatoes                                             Fuji Apple

Heat all in a saucepan over medium-high heat. Add squash, potatoes, and apple and cook, stirring occasionally, 8-10 minutes.  Apples will begin to turn golden brown. 

Add stock or water and bring to a boil. 

Reduce heat to maintain a gentle simmer, cover, and simmer until vegetables are soft, 30-35 minutes.

Mash and combine with wooden spoon, potato masher, or food processor to a consistency your baby can handle.

I kept this pretty chunky since Christopher is 11 months.

**Taken from Cooking for Baby**