Nugget baby is getting to that pincer-grasp/finger food stage. I bought her some organic cereal to play and practice with and now she’s actually getting it to her mouth so I need some better grain-free options for her. I had some leftover butternut squash sliced (I used it for Butternut Squash Lasagna), so I diced it up to make a good snack for me and baby.
1-1/2 cups diced butternut squash
2 cloves garlic, pressed (I never dice garlic. I am way too lazy. I always use the garlic press)
1 tbsp coconut oil (or fat of choice)
1. Heat yo pan up over medium heat. Add the coconut oil. Add the garlic and sautee for 1 minute.
2. Add the BS (butternut squash, haha) and mix well. Cover and reduce heat to low. Let roast/sautee for 15-20 minutes or until the squash is fork tender. Uncover and let the water reduce down until almost gone.
3. Let cool and serve to baby (and you). Store in the fridge.