FAQs on our Cold Weather Favorite: Butternut Squash!

Surprisingly, butternut squash is a fruit and is closely related to the cucumber (who knew?).  It is low in fat and high in fiber, making it an exceptionally healthy choice.  This gourd is known for its creamy consistency and mildly sweet flavor, making it an excellent choice for your foodie-in-training.

Butternut squash's most notable health perk comes from its vibrant orange hue.  The color signals its richness in beta-carotene, which helps support healthy lung development in babies.  Furthermore, by incorporating this fall favorite into your little one's diet, you can help reduce the risk of inflammatory diseases such as asthma.

Recipe of the Day for you and your Foodie-in-Training: Creamy and Healthy Butternut Squash Risotto Yields 4 adult servings 3 containers Petit Organics' Butternut Squash (or 1 small butternut squash, cooked and pureed) 1 1/4 cup brown rice (medium grain preferred) 2 teaspoons extra virgin olive oil 2 1/2 cup low-sodium vegetable broth 1 cup water Sea salt and freshly ground black pepper to taste 2 tablespoons grated Parmesan cheese (optional) Minced fresh sage (optional) Preparation Combine rice and olive oil, stirring to coat.  Cook in a medium saucepan on high heat, uncovered for about 12 minutes stirring constantly. Add 1 cup water to rice, bring to a boil, then simmer covered until all the water is absorbed.  Add 1/2 cup vegetable broth and stir until the liquid is almost completely absorbed.  Continue adding the broth in this way until the rice is thick and creamy and the kernels are tender. While risotto stands, warm butternut squash in saucepan for five minutes on low heat. Add the butternut squash, sea salt, pepper and cheese (optional) to the risotto.  Stir to combine and garnish with additional cheese and/or sage if desired.

Bon appétit to you and your bébés!