1. Peel the parsnip and squash and cut them into small cubes for even cooking.
2. Steam the cubes in a steamer basket for 15 to 20 minutes until soft.
3. Place the steamed vegetables in a blender and blend until smooth, using a little steaming water to adjust the consistency if needed.
4. Allow the puree to cool to a safe temperature before serving.

Summary

This baby-friendly puree combines only parsnip and squash, making it ideal for dinner with a breakfast-like lightness. Store leftovers in an airtight container in the refrigerator for up to 48 hours.

Potential Allergies

While parsnip and squash are generally well-tolerated by babies, always consult your pediatrician when introducing new foods.

Side Effects

Introduce this puree gradually and monitor for any digestive discomfort or reactions.