I’ve made butternut squash soup hundreds of times and numerous ways – classic style, roasted with pears, spicy and curried, but hands down my favorite way to enjoy it is combined with apples.  Apples and butternut squash are a match made in heaven.  And what a delight for my girls to see all the apples that they picked going into their dinner.  It is true, the more your kids are involved in the food you prepare them, the more they will eat it.  So yes, both were overly enthus

This recipe is: Nutritious Colorful Easy to make Great for breakfast or snack-time Perfect for babies, toddlers and kids Delicious Vitamin packed Loaded with antioxidants and electrolytes Sweet Fun for all ages Print Very Berry Beet Smoothie Ingredients ½ cup peeled and chopped cooked beets (about 1 medium beet) 2 cups mixed frozen berries 2 cups coconut water 1 banana, peeled 1 large handful of ice Instructions Place all ingredients in a blender and blend until smooth, about

* As a homemade baby-food option, just extract the dried cranberries and pumpkin seeds. Print Butternut Squash Breakfast Bowl Serves: Makes 4 kid servings Ingredients 1 cup whole quick cooking oats* 2¼ cups water or dairy/non-dairy milk, or a combination of the two depending on your preference Pinch of salt 2 tablespoons maple syrup ½ teaspoon pure vanilla extract ½ teaspoon cinnamon ½ cup butternut squash puree (see below) ¼ cup dried cranberries 1 tablespoon toasted pumpkin

This simple side dish is the perfect accompaniment to any number of main dishes including roasted chicken, pork, quinoa or couscous.  The roasting brings out the carrots natural sweetness while the addition of orange and honey gives them an extra delicious boost. Roasted carrots were one of Audrey’s favorite purees as a baby and now, as a toddler, she will literally eat these like french fries.  But beware, you may never look at a steamed carrot the same way again. Orange & H

Very Berry Strawberry Compote 12 months + up Makes 1 cup 1/2 tablespoon coconut oil (or butter) 1 lb. fresh strawberries, hulled and chopped 1/4 cup granulated sweetener* 2 tablespoons orange juice 1/4 teaspoon vanilla extract In a heavy saucepan, heat the coconut oil over medium heat.  Add the strawberries and cook 2-3 minutes until coated and slightly caramelized.  Add the sugar, orange juice and vanilla; bring to a low boil over medium-high heat.  Stir well.  Turn the heat

Acorn squash is named “acorn squash” because it looks like an acorn.  For some reason I find this fact endearing.  But cuteness aside, the real reason I love to cook this squash is that it’s a cinch to prepare, super healthy, hearty, and filling, and has a slightly sweet and nutty taste similar to that of butternut. And babies love it as well.  With very little preparation and only a fork needed to mash it, it’s a great fall/winter side dish to fill those little bellies.  Plu

Audrey (5 mos.) loving her butternut squash Audrey turned 10 months old a couple of weeks ago.  She has been eating solids for over 6 months now.  At 4 months old and weighing in at over 18 lbs., our pediatrician thought she was more than ready to begin her foray into the real food world.  I won’t even begin to try and explain how high my level of excitement was over this.  At last those tiny bibs, bowls and spoons could come down off the shelf and I could begin my culinary e