Here are some of our favourite recipes. If I found the recipe on a website, I will link to the site.

Apples, peaches, pears, yellow squash:

(not combined, but same process to make each one)

Peel (except squash) and cut into small cubes. Steam until tender, then put in processor with a bit of the water from steaming. Puree until smooth, adding more water if needed.

Butternut or Acorn squash:

Cut squash in half lenthwise and scoop out seeds. Place cut-side down in a baking pan and add water to about an inch deep. Bake at 400° for 40 minutes. Let cool. Cut meat of squash into cubes and puree.

From Wholesome Baby Food

Apricots:

I used dried but fresh can also be used. Both methods on page linked. My version is a smaller batch than in recipe.

Empty one pouch dried apricots into a small pot. Add a cup of apple juice and simmer for 15 minutes until tender. Puree fruit and juice together until smooth. Dried apricots do not freeze solid!

From  Wholesome Baby Food

Broccoli-Butternut:

This is one I adapted from NurtureBaby. I already had a big batch of butternut made up, so this is my version.

Steamer basket full of broccoli florets (a cup to cup and a half maybe?) and steam until tender. Place in processor with 3 thawed cubes of butternut puree (each cube is 1 oz). Process until smooth.

The florets don’t get completely smooth, so I have to thin this out a little with water for Sophie to eat it.

Pumpkin:

I used this recipe from NurtureBaby, using the canned pumpkin method. I also left out the vanilla (I was out!) and cinnamon.

Avocado and banana:

Peel and mash. That’s it!

Mango:

Peel, cut into chunks, and puree.