Pear, Squash, Apple, and Carrot Puree

Back when I was pregnant, I went berserk on Pinterest saving links to blog posts on how to make your own baby food puree.  You know, those “One hour for one month’s worth of food” type posts?  I was bound and determined to NOT buy Gerber purees.

After E was born:  you’re welcome for all the money, Gerber.  I hope you’re happy.

In a nutshell, the work intimidated me.  Peeling, chopping, measuring, boiling, blending, measuring some more, freezing, thawing.  With a baby to look after.

Now that I’ve purchased the reusable pouches for E, I kind of committed myself to doing it.  I’ve been blown away by how quick and easy it all is, and I’m a bit ashamed I didn’t allow myself to do this months ago.

This recipe is one I came up with because I thought it seemed simple and I didn’t expect that E would go bonkers over it. But she did, so now I’ve deemed it worthy of sharing. This recipe makes about 20-25 ounces of puree, so if you’re the type to make large batches for freezing, you’ll probably want to double it.


1 medium pear, peeled and diced
1/2 cup butternut squash, peeled and diced (my grocery store carries packaged raw, pre-diced squash, highly recommend if you can find it)
10 baby carrots
3/4 cup applesauce
1/4 cup water

To prepare:

1. Place the pear, squash, and carrot in a saucepan and cover with water. Bring to a boil on the stove and let boil for 10-15 minutes until the carrots are soft.

2. Transfer the pear, squash, and carrot into the blender. Add the applesauce and 1/4 cup of water. Puree the mixture, adding more water halfway through if the consistency is too thick.

3. Serve immediately, store in containers, or fill into reusable pouches. Enjoy!


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