I can't believe I'm writing this in October... but having just picked what seems likely to be the last of the summer squash - yellow zebra and yellow crookneck - we decided to puree it and freeze it to give us some good, healthy (and free!) baby food for Savannah to eat once she's at that point. We thought that a "Back to the Basics" blog might be kinda fun, so here we go!
Summer Squash Puree is incredibly simple to make. This works for everything from zucchini to yellow crookneck - basically any summer squash. It's fantastic to put up for use later in all kinds of yummy treats; it's also perfect when you have a little one who will in the relatively near future transition to solid foods.... :)
Start with some squash. The more the better.
Slice it all up. I prefer to cut all the squash up at once, but if you have a LOT you can do this in stages...
Catch your spouse in a really good and dorky mood posing with the sliced squash.
Steam the squash for 5-8 minutes, until it's a little soft.
Using a food processor blend until it's smooth. It reaches the consistency of applesauce.
Let it all cool down, and then prep it for freezer storage; we used baggies this time, but some people prefer jars.
That's all there is to it! Happy harvesting and pureeing (is that even a word?)