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(recipe, Jennifer Savage)
- 4 medium-sized zucchini
- 4 medium-sized summer squash
- Cut zucchini and squash into cubes. Steam. When soft, add the vegetables to blender. Purée, adding water until the consistency seems right.
- Spread mixture into two or three ice-cube trays and place in freezer until vegetables are frozen. Remove cubes from trays and store in freezer bags in the freezer.
- When needed, remove as many cubes as you need (usually one cube is about one ounce) and warm them up before serving.
Read Jennifer Savage's essay about homemade baby food.