Corn and Summer Squash Purée
Makes about 1 1/2 cups
Time 20 min
This recipe transforms two favorite summer vegetables, corn and squash, into a dish that the little ones can enjoy.
Special Diets:
Ingredients
- 3/4 pound small yellow squash or zucchini (about 3), chopped
- 1 cup corn kernels (from 1 to 2 ears)
- 2 teaspoons extra-virgin olive oil (optional)
Method
Place a steamer basket in the bottom of a medium saucepan and fill with enough water to just reach the bottom of the steamer.
Evenly spread out squash and corn in the basket.
Cover tightly and steam over medium heat until very tender, about 10 minutes.
Carefully transfer squash mixture to a food processor, add oil (if using) and puree until smooth.
The puree will keep refrigerated in an airtight container for up to 3 days or in the freezer for up to 3 months.
(Suggested age: 8 months and up)
Nutritional Info:
Per serving: about 1/4 cup, 30 calories , 0.5g total fat, 10mg sodium, 6g carbohydrates (1g dietary fiber, 3g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3/4 pound small yellow squash or zucchini (about 3), chopped
- 1 cup corn kernels (from 1 to 2 ears)
- 2 teaspoons extra-virgin olive oil (optional)