Summer is here and markets are full of summer squashes. There are a lot of different types of summer squashes available in stores. So when it was time for my baby to start having solids, I was quite excited about trying my hands on these beautiful vegetables. In today’s recipe, I have cooked Yellow squash and Zucchini together. I have added few mint leaves to give it a pleasant aroma and flavor along with the cinnamon powder.
Summer squashes are a good source of vitamin A, vitamin C, manganese, copper and phosphorous. They have anti-inflammatory. antioxidant, anticancer and antibacterial properties. They regulate blood sugar. Summer squashes can be introduced to babies as early as 6 months. But I started giving my little one squashes after she turned 7 months. The peak season for harvesting these vegetables is summer. Summer squashes have thin skin, so when purchasing summer squashes look for those without any bruises or bumps. The rinds should not be too hard, this indicates that they are over ripe and their seeds maybe have hardened. These might be difficult to digest, especially for babies. Pick ones which are average in size. Large summer squashes are more fibrous and smaller ones may have less flavor to it.
Store summer squashes unwashed in a refrigerator. A slightest puncture or moisture can lead to spoilage. Summer squashes stay well in a refrigerator for unto 7 days.
- ½ cup chopped yellow squash
- ½ cup chopped zucchini
- 2 mint leaves
- dash of cinnamon powder
- ¼ cup water
- Wash and cut squashes into pieces.
- In a pot add squash pieces, mint leaves, cinnamon powder, and water. Cover and cook till squashes are well done. Alternatively, you can also use a steaming basket to cook the squashes.
- Once done, transfer them to a food processor and turn it into a puree.
You can add some baby cereal to this puree while serving it your baby.
Talk to your baby’s Pediatrician before starting any new food.
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