Baked butternut for baby
Don’t think I’m going all Maggie Beer on y’all, but here’s a recipe. I know, I know. But we’re back living in the land of spoon-fed solids* and I remembered a good one from the dark ages of earlier parenting. It goes a little something like this:
Baked half butternut.
Take half a butternut pumpkin, and scoop out the seeds. Chop half a smallish tomato, about a quarter of a zucchini, and a quarter of a small onion. Mix these with a tablespoon of orange juice (you can skip the juice, no worries – you could also skip the zucchini I guess). Place this mixture in the butternut’s seed cavity and cover with foil. Bake at around 180 degrees for about 20 minutes, or until it’s soft when you prick it with a fork. Actually, you could do that before you put it in the oven, too – prick it with a fork. I never remember to.
Then, scoop out the flesh – and the filling – into a bowl and blitz with mama’s omnipresent hand-held kitchen power tool.
This is so scrummy, next time I’m baking a couple of pumpkins and keeping half of the puree, adding smoked paprika (pimenton) and cream or sour cream to make soup for the grownups.
So there’s a recipe, of sorts. I wouldn’t get used to reading recipes here.