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RECIPE

Squash is da best!

Squash is da best!

Loaded with essential nutrients - calcium, folate, fiber, and vitamins A and C, butternut squash is considered one of the very best first foods for your little one. It not only helps strengthen bones but also supports brain development. Plus, the sweet and earthy taste will make your babies feel loved.

Nutritional info

This wholesome lunch bowl contains 120g of plant-based ingredients.

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  • prep time

    PREP TIME

    15 mins

  • Cook time

    COOK TIME

    45 mins

  • cooling time

    COOL TIME

    5 mins

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  • Butternut squash

    1/4 cup

  • Chickpeas

    1/8 cup

  • Nutritional yeast

    1 tsp

  • Olive Oil

    1/2 tbsp

  • Onion

    1/8 cup

  • Water

    2 1/2 cup

  • Mixed vegetables

    1/8 cup Cauliflower
    1/8 cup Carrot
    1/8 cup Spinach

  • Ground spices

    Pinch of Thyme

    Pinch of Garlic powder
    Pinch of Onion powder
    Pinch of Cumin powder

Get it ready

1. Cauliflower: Slice off the floret stems. Then chop cauliflower florets in half. Cut the stalk, if you’d like

2. Carrot: Peel the skin and chop them into small pieces.

3. Chickpeas: Rinse and soak peas overnight. Discard any peas that float. Once soaked, drain and rinse well. Place the peas in a large pot. Cover with 2 to 3 inches of water and simmer for 45 minutes - 1 hour. Once cooked, discard water and set the beans aside.

4. Onion: Slice half inch from stem end and root end. Cut onion in half, and peel back the onion skin. Slice and chop it into small pieces.

5. Butternut squash: cut it in half with a huge knife. Then scoop out the seeds. Next, slice the squash into couple small wedges. I take each piece, lay it on its flat side, and remove the rind using a peeler. Lastly, dice it into small pieces.

Let's get cooking

STEP 1

Bring 2 cups of water and squash to boil in a small saucepan. Reduce heat to medium and simmer until it is soften. Drain well.

STEP 2

Return squash to saucepan. Mash squash with potato masher. Set it aside.

STEP 3

Heat olive oil in a small saucepan over medium heat. Add the onion and sauté until softened and translucent. Add turmeric and stir for 5-10 seconds.

STEP 4

Add cauliflower, carrot, and cooked chickpeas and sauté until fragnant. Add in water and spinach. Stir ocassionally until everything is soften (or until water is fully absorbed).

STEP 5

Add mashed squash and mix well.

STEP 6

Season with nutritional yeast and ground spices (thyme, garlic, onion, and cumin)

STEP 4

Allow it to cool for 3-5 minutes before serving/storing.

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