Peruvian PureePin

Several years ago I went to Chile. What a magical country. The food 
was so complex and interesting, yet simple and delicate. I was really 
fascinated to find that many of their dishes are inspired by Peruvian cuisine. 
I try to expand my horizons (and my son’s palette) by researching what other cultures feed their babies and toddlers. 
There’s a peruvian dish called Espesado de Lunes and it uses some of 
the ingredients listed below. The sweet from the corn and squash mixed 
with the earthy flavors of the cilantro, garlic and onion create a truly unique flavor. I’ve fed 
Kenya this dish two days in a row alongside a piece of white fish that 
I sprinkle with herbs and steam. I’m dying to try a version of this for my adult friends as well. Wouldn’t this be a gorgeous dinner 
party entree with a light piece of grilled fish on top? For now, Kenya gets to have his own baby version of a private Peruvian dinner.


We used these to make this recipe_

Peruvian PureePin

Peruvian Puree

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Author: Catherine McCord
Prep Time 3 minutes
Cook Time 8 minutes
Total Time 15 minutes

Ingredients  

  • 1/2 Butternut Squash (about 1 1/2 Cups), peeled and chopped
  • 1/3 Cup corn (fresh or frozen)
  • 1 Tbsp onion, chopped
  • 1 Garlic Clove
  • 1 Tbsp Cilantro, leaves only

Instructions 

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    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

    Comments

    1. This recipe is a great way to introduce some herbs and spices to the baby palate–Kenyon adored it!

    2. I thought this looked great, so I made it for my 6.5 month old baby girl, and she LOVED it! It tasted so great, I wanted to add broth or cream and make it into a soup for us, too!

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