Acorn Squash with Quinoa and Millet

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Happy Monday everyone. With markets full squashes, I tend to get one of those every time when I go for groceries. My daughter loves anything made of squashes. This makes my job easier to give her vegetables and grains tucked in them. Today I am sharing a recipe made of Acorn Squash. I have added Quinoa and millets to it and made it into a meal.

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Acorn squash has high amounts of vitamin A, vitamin C, folate, and fiber. Since, it has a lot of fibers, they are easy on the digestion. This beautiful squash is one of the varieties of winter squash. They are a good source of niacin, iron, beta-carotene and vitamin A. Quinoa too, is full of fiber, calcium, iron and folate along with anti-inflammatory benefits. Millet is a nutritious and versatile option for baby food as well. It can be used as a baby cereal, porridge as well as can be added with fruits and vegetables. It is a good source of protein. Besides protein, it also contains vitamin B, potassium, phosphorus, magnesium, and iron. Millet helps in energy metabolism, enzyme activity, nervous system regulation and red blood cell production. Spinach is a “super” food for babies as well. It is a great source of calcium, along with vitamin A, vitamin K, folate, and iron. It also has antioxidant, anti-cancer and anti-inflammatory benefits.

With so much nutrition in a bowl, this can sure be a good lunch/ dinner option.

Acorn Squash with Quinoa and Millets
 
Author:
Cuisine: Baby Food/ Toddler Food
Serves: 2
 
A wholesome meal filled with the goodness of Acorn Squash, Quinoa, and Millets.
Ingredients
  • 5 cubes of acorn squash (frozen)
  • 3 baby spinach leaves
  • 2 tablespoons of quinoa
  • 1 tablespoon of millet
  • A dash of Italian seasoning
  • A dash of cumin powder
  • 1½ cup water
Instructions
  1. Wash baby spinach leaves and gives then a rough chop.
  2. In a pot, add acorn squash cubes, cut baby spinach leaves, quinoa, millet, Italian seasoning, cumin powder, and water. Bring it to a rolling boil.
  3. After that, cover it and reduce the flame and cook it till quinoa and millet look like little-cooked pearls. They should be fluffy and be soft to touch.
  4. Once everything is cooked well, take it off the flame and let it cool down a bit.
  5. Give it a mash and serve.
Notes
Keep checking, while quinoa and millet are getting cooked. If it gets dry, you can add more water.
This recipe can be cooked in the pressure cooker as well.
You can add some butter to this meal if the baby is ready to have dairy.
This can be served with few teaspoons of yogurt too if the baby is used to having dairy.
I have used frozen Acorn Squash in this recipe. I usually buy squashes, cut them and freeze the for further use. You can use fresh squash too.

Important Note:

Talk to your baby’s Pediatrician before starting any new food.

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