Peanut Butter and Butternut Squash
1 10-oz package of frozen pureed butternut squash*
¼ cup peanut butter
New guidelines from the National Institutes of Allergy and Infectious Diseases-sponsored expert panel recommend early and frequent introduction of peanut protein in infants between 4-6 months of age, depending on risk for allergy development, to prevent peanut allergy.
Thaw and heat butternut squash in microwave according to package directions. Stir in peanut butter until completely smooth.
*Alternatively, you can make your own fresh butternut squash puree as follows: Preheat the oven to 350 degrees. Slice a medium butternut squash lengthwise. Scrape out seeds and stringy flesh. Place the squash halves, cut sides up, on a baking sheet and roast for 45 minutes or until cooked through. Scoop out flesh and puree in a food processor until completely smooth.
Nutrition per serving:
Fat: 4.5 g
Saturated fat: 1 g
Cholesterol: 0 mg
Carbohydrates: 7 g
Protein: 3 g
Fiber: 1 g
Sodium: 45 mg