Butternut squash is one of my favourite vegetables when starting solids! It is brimming with vitality and baby building nutrients, and is very gentle on a brand-new, impressionable digestive system.
I believe in choosing first foods with absolute care – foods that baby’s body can handle without strain or upset.
Amidst all the strategies for starting solids, there seems to be a mis-placed focus on isolated nutrients rather than respective consideration for digestive readiness.
Introducing foods that are more complex to digest, too soon, can create physical upset including tummy aches, vomiting, constipation, or the early development of food sensitivities.
Or, just a plain ol’ cranky baby.
In my 5-part Ebook Series for Starting Solids we talk about how to truly navigate the introductory phase (6 – 10 months) with an appreciation for the greater picture of wellness.
And guess who leads the way for us?
The nutrient profile in breastmilk offers implicit wisdom – this is nature’s perfect food.
I also look at the nutrients baby needs for protection + to nurture growth within the first year of life;
Iron, zinc, Vitamin C, B Vitamins, DHA (healthy fat), cholesterol and so on.
So where do we start?
With gentle, gentle ingredients. Simple, nutrient-dense recipes. In small amounts.
Traditionally Fermented Foods
The properties in these foods most closely resemble the nutrition provided from Mama’s Milk – they provide easy to absorb vitamins, minerals, fats, and healthy bacteria.
Not too much to ask right?
Once baby is digesting well, you can move on to more complex foods like heavier animal meats or vegetarian proteins, such as beans or legumes.
But for the first 4 – 6 weeks we take it nice + slow. Kapeesh?
And though it’s different for every baby, don’t expect them to eat a lot, or knock your socks off with appreciation for that beautiful first meal you thoughtfully prepared with all of your Mama heart (speaking from experience).
It’s just a warm up. But Mama – stick with me. Your baby is going to shine bright like a diamond.
Now, about that butternut….
- 1 cup butternut squash – roasted
- ½ banana
- 1 TBSP coconut oil
- Puree all ingredients until smooth
- Thin out as needed;
- Bone broth, breastmilk, or water
Squash recipes may be watery after defrosting so make slightly thicker puree if freezing.
To thin out any puree try breastmilk, steam water, bone broth, water.
Purees should resemble the consistency of a smooth, thick soup.