Healthy Food for Kids
Summer squash is one of the easiest veggies to turn into a nourishing puree for your baby. While it contains a little less nutrition than your Winter squash, it’s still a wonderful (and relatively easy-to-digest) vegetable for your child(ren). Why less nutrients in Summer squash varieties? It is because they are ‘immature’ when harvested and eaten.Best introduced at around 8 months of age, you have the choice of peeling the skins (for a baby younger than 8 months we’d recommend you peel or partially peel the skins), or cooking fully. Please be sure to thoroughly wash them if you decide to prepare fully.The skin of summer squash is thin and delicate. This causes summer squash to be less hearty for storing. Handling summer squash with care is necessary so as not to bruise the squash. Summer squash may be stored in the refrigerator, unwashed as water droplets may cause tiny spots of decomposition. Store your summer squash in the crisper box of the refrigerator.
Some varieties of summer squash are as follows however the Zucchini and Yellow are the best choices for baby’s first summer squash experience.
Zucchini: Some may know zucchini to be called Italian squash and in Europe, it may be know as a Courgette. Zucchini resembles a cucumber and is green as a cucumber is. It should be between six and eight inches for best taste. The meat of zucchini is whitish-yellow or may appear a pale green.
Yellow or Crooked Neck: This squash is yellow and may be a bit bumpy looking. It is shaped much like a bottle with a long, curved neck. The meat of the Yellow squash is much like that of the zucchini but contains more seeds.
Wash, and cut into chunks, then put into a ceramic / stone ware cast for 5 minutes, adding 2 teaspoons of coconut oil. When the pieces are all browned, add 4 oz of filtered water and a pinch of sea salt (celtic sea-salt is our favorite). Let simmer for additional 10 minutes.After your veggies are soft, you can add them to a cuisinart and puree. Summer squash tends to be very watery, so you don’t need to add on more water, however, you can add on another teaspoon of coconut oil to make it creamy. Choose glass containers for long-term storing (freezer or fridge). Keep them for 4-5 months in the freezer, or up to 4 days in the fridge.