Chicken with butternut squash, apple, and leeks

Butternut squash is an extremely healthy vegetable that for some strange reason is never included in the baby food jars here in Belgium. Luckily I was able to find it (even organic) all winter, and even spring, at my local grocery store, so its been one of my baby’s starter foods. For those who have never prepared it, it can look a little intimidating to peel, but you can easily do so with a potato peeler (or in my case I even use—shock!—my cheese slicer because its super sturdy.) For simplicity, I most often steamed the butternut squash along with the rest of the ingredients, but for added depth of flavor, you can also roast it, much the same as you would pumpkin. Bonus: You could simultaneously roast the seeds for yourself!

Nutritional Benefits:

Chicken is relatively low in fat (with some cholesterol–some of which we do need!) and is a good source of protein and vitamin B6. It also contains some calcium, iron, magnesium, and vitamins B12 and D.

Butternut squash is an excellent source of  vitamins A and C, potassium and manganese as well as a good source of vitamin E and B6, thiamin, niacin, folate, calcium and magnesium.

Apples are high in fiber (including digestion-aiding insoluble fiber,) potassium, polyphenols, and vitamin C in addition to containing iron, calcium, and vitamin A.

Leeks are full of vitamins K, B, A, C, and E as well as fiber, calcium, manganese, magnesium, and iron. High season is from September to March, though you can get them year-round.

This recipe makes about 4 servings based on 11 grams of protein per day, which was recommended to me to serve in the form of lean meat for lunch from 7 -12 months.

  • 136 g of chicken
  • 360 g of butternut squash
  • 120 g of apple
  • 20 g of leeks
  • butter

Place the chicken on the top rack and set the timer to steam cook for 18 minutes. After 4 minutes, add the apples, which will cook for a total of 14 minutes. Then after 2 minutes, add the butternut squash for the last 12 minutes.

Once done, add to the blender and blend well with the cooking water.

If using right away, add a tablespoon of melted butter. Otherwise, refrigerate or freeze as is and add the butter later.

 

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