Research has shown that there’s no shame in the game of hiding fruits and veggies in your child’s diet. Perhaps it’s a handful of spinach in a smoothie or some pureed carrots in tomato sauce, but why stop there? This week, sneak in some squash too!

  1. Roast your squash: Roast the squash at 400 degrees F for about 45 minutes or until softened to help develop and heighten its flavor. Pick up the pre-cut squash cubes to save on time (and stay safe- winter squash can be tough to cut!). Drizzle with olive oil and sprinkle with salt and pepper before roasting. If using a whole butternut squash, don’t forget to remove the skin and scoop the seeds.
  2. Blend it up: Once your cooked squash cools down a bit, scoop it from the skin and place in a food processor or blender. You may need to add a splash of broth, water, or milk if it is too thick to blend on its own.
  3. Add it in:
    • Add it to your cheese sauce for macaroni and cheese (about 1 ½ cups puréed)
    • Add it to your marinara sauce (about 1 cup puréed)
    • Spread on the bottom tortilla for a quesadilla and top with yellow shredded cheddar cheese (about ¼ cup per quesadilla)

Not interested in cooking? Use a jar of baby food or canned butternut squash instead. Hate butternut squash no matter what? You could also use canned pure pumpkin for the same nutrition benefits! However, make sure you don’t pick up the pumpkin pie filling when you shop, since it has added sugar and is meant for pumpkin desserts. That product would not work well with these tips- much too sweet!

Test it out on your pickiest eater (even if it’s your spouse!) this week and let your Village Food Gurus know how it went:

We are also happy to help with recipe ideas, meal tips, and any other questions you might have for us!