Peruvian Puree
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
- Place butternut squash in a steamer pot over boiling water for 4
- minutes.
- Add corn, onion and garlic and continue to cook another 4 minutes
- or until vegetables are fork tender.
- Place all the ingredients in a food processor and puree until smooth.
- Cool and serve.
- *Place in Baby Cubes and freeze.
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