Butternut Squash Disaster

One of my goals is to have T try a variety of foods, particularly ones the adults in our family don't eat.  We tend to be very picky, and my goal is to prevent that trait in our child(ren).  Butternut squash is apparently very good for kids, and since the consistency is similar to her beloved sweet potatoes I thought I'd give them a whirl! 

Now, I have zero experience making squash.  Wasn't even sure what type to purchase, let alone how to even begin attempting to cook it.  Luckily my mom was in town and gave me some pointers.  I had two options: microwave or oven.  I, once again, was very short on time and chose microwave.  Unfortunately I chose to start this project around 10pm, after mom had gone home.  It didn't go quite as smoothly as she had described. 

The directions were to microwave the squash for a few minutes until the ball part was softened.  I then cut the squash in half, length-wise, and microwave face up for a few minutes until it was soft and I could scoop it out.  Mom warned me that the neck portion would take longer to cook.  Well, the whole thing was a bit of a disaster.  I managed to hack the gourd in half after it had "softened".  After zapping it for another few minutes, it was sizzling and bubbling, but not soft enough to scoop out with a big spoon (I had no idea how else to remove the flesh from the skin).  I just kept microwaving and attacking it with a spoon, burning my fingers in the process, until I had enough liberated to do my thing with the Baby Bullet.  I prayed after making my batch that T would hate it so I'd never have to make it again.  Unfortunately (or fortunately?) she loved it. 

After explaining my trials with mom, she recommended baking it next time.  I guess if you cut it in half lenth-wise (again, after softening it in the microwave), you can bake it at 300F in a little bit of water, with the flesh facing down.  I think you bake it for 45-60 minutes, then scoop the meat of the gourd out.  Since it was a hit, I guess I'll be attemping to make it again, this alternate way.  Once my fingers heal, of course.

 

Crock Pot pears

Pears have been our newest food addition.  I initially was planning to make these on the stove top, but then totally ran out of time. It was one of those days where I got home a little early and decided to whip up some food before picking T up at daycare.  Well everything takes longer of course, and before I knew it I had to run.  It occurred to me that I had success making apple sauce in the crock pot, and that pears were similar and may work that way too.  I cut the pears in half, removed the pit and peel, then chopped into smaller pieces.  I tossed the pears into the crock pot on high with about 1/2C of water, and cooked for 2 hours or so.  I probably didn't need the water, and will either reduce or eliminate the next time I make pears.  After they were fully cooked and soft I tossed them in the baby bullet and pureed.  Make sure you let the food cool in the fridge before freezing.

T loves the pears, but they are pretty thin.  I've found that adding some baby oatmeal before heating (in a glass cup) helps thicken the consistency and allows her to eat it more efficiently.