It’s Tuesday and every Tuesday is new recipe day here on the blog. This week I thought I would share a recipe for baby food. I feel like it has a while since I shared one of our favorite baby foods. This one is also a good one for this week with it being Thanksgiving. The flavors in this recipe just scream fall and gobble gobble day!
As seasons and holidays came around, I tried to create recipes for Emma that included ingredients related to that specific time of year. I wanted my baby girl to be part of the celebrations in every way. Even with the foods she ate and was exposed to. It is very sweet now to look back and think about the dinners she enjoyed along with us as the seasons changed and holidays came around. For our New Year’s Eve dinner I actually had her try some filet mignon and scallops. She wasn’t too much of a fan of the scallops (and still isn’t), but really enjoyed her filet mignon.
Her first Thanksgiving dinner was very special too. She had her first turkey with mashed potatoes and some green beans. We were right at the beginning of transitioning from purees to actually giving her pieces of food she could chew. I had started making her rice and chicken cut up into very small pieces. This wasn’t an easy transition for me. I must admit it took me some time to finally realize that Emma was ready for actual chewable food.
Feeding times had come to be hard and frustrating for both of us. Emma seemed to give me a hard time almost every time I would try to feed her. Even when I made her favorite purees using her favorite fruits and vegetables. I just couldn’t understand why all of a sudden after being such a good eater she was having such rough meal times. Then it finally hit me, she was bored with her foods. She was ready to be able to chew her food and feel it in her mouth rather than just swallowing it.
Then I still had a lot of work to do. I had to figure out what kinds of foods to give her and how to give them to her. By this time she merely had two teeth so I was afraid she wouldn’t be able to chew her food and choke. I read that soft foods and foods cut up into very small chunks are perfectly fine for babies to eat even if they don’t have teeth. It’s all about adding some texture to your baby’s foods.
Rice is one of the easiest foods to make for babies when they are in this stage. I made it for Emma quite often and she loved picking it up with her hands and putting it in her mouth. As fall started last year I developed a recipe for couscous with cranberries and delicata squash. Emma loved this combination! I would puree it for her a bit so that she could easily eat it. Once she reached the point where she was ready for food food, I replaced the couscous with risotto.
Risotto is a very sticky type of rice. It’s typically made with Arborio rice and any other type of vegetable, bean and/or spices. I actually started making a few different risotto recipes for Emma and she really seemed to love them. One of her favorites is my mushroom zucchini risotto. This Cranberry Squash Risotto is one of her favorites too. Risotto can also be a great way to sneak in some veggies for picky eaters. You typically can’t tell what’s in the rice.
My Cranberry Squash Risotto is a great recipe you can make for your baby this Thanksgiving as well. If they are still eating purees or BLW this is a great dish to make for them. It has all the Thanksgiving flavors your little one needs to be part of the celebration. If you practice BLW you can cut up some small pieces of turkey and serve on the side of this dish. Perfect Thanksgiving dinner for a baby! If you haven’t introduced spices to your little one yet, you can omit the thyme and sage this recipe calls for.
If this is your first Thanksgiving with your baby, I hope you enjoy it very much! Make a lot of wonderful memories on this wonderful day. Hope you guys have an amazing Thanksgiving dinner with your families! Happy Thanksgiving my friends!
Cranberry Squash Risotto
- 1 cup arborio rice
- 1/2 cup delicata squash
- 1/2 cup fresh cranberries
- 3 cups water
- 1 tsp fresh thyme (optional)
- 1/2 tsp fresh sage (optional)
- 1 tbsp extra virgin olive oil
Steam squash for 25 minutes and puree.
While squash is steaming, in a medium sauce pan heat up extra virgin olive oil.
Add rice, cranberries, thyme and sage (if using) and saute for about 1 minute.
Add 1 cup water and stir occasionly until water starts to dry.
Repeat previous step with second and third cups of waters.
After third cup of water is added and starts to simmer, add squash puree and stir together.
Once rice dries up, remove from heat.
Let cool off and serve.