Recipe Of The Month: Butternut Squash & Chicken Livers
This month we have a special flavor on our menu that is sure to challenge and tantalize those tiny taste buds with early baby food. Liver might seem like a grown-up ingredient but it is one of the most nutrient-dense foods you can give your baby. It’s a mega source of iron and vitamin A and its health benefits are wide-ranging from aiding brain function to supporting vision, heart, kidney, and immune system health.
The recipe combines organic chicken livers with onions, garlic, and thyme as well as butternut squash for a delicious baby puree we’re sure some parents will sneak a taste of.
16oz organic butternut squash, chopped into pieces
½ teaspoon organic thyme
1 small organic onion, chopped
1 clove organic garlic, crushed
4oz organic chicken liver
-Preheat oven to 350 degrees.
-Place the pieces of butternut squash on a baking sheet and sprinkle with olive oil and thyme.
-Roast in the oven until soft, about 20 minutes.
-Wash the chicken liver under running water and dry with a clean paper towel, then chop into small pieces.
-Add a splash of olive oil to a pan and fry off onion until soft, about 5 minutes.
-Add garlic and fry for an additional two minutes.
-Then add the pieces of chicken liver and fry until it is fully cooked through about 5-8 minutes.
-Once the butternut squash and liver are cooked, leave to cool.
-The place into a blender, adding a splash of water and blend to your desired consistency.