Dry Spell? I blame summer heat for the lack of posts as of late. And the fact that we just recently moved to a house down South. That and the sudden disorientation of where local purveyors of Fine Foods are, has taken a toll on our diet lately (to those who live here in Alabang, notes on your "food finds" are welcome!).
Today, I decided to cook two kinds of Squash for The Young Tongue. I used a Summer squash (Zucchini) and Winter squash (Butternut) for lunch. Having to split my morning with our contractor, the search for our house cook, air-con technicians, and the village association office, I only had ten minutes to prepare her meal.
Today, I decided to cook two kinds of Squash for The Young Tongue. I used a Summer squash (Zucchini) and Winter squash (Butternut) for lunch. Having to split my morning with our contractor, the search for our house cook, air-con technicians, and the village association office, I only had ten minutes to prepare her meal.
Zucchini and Butternut Squash
Half a Zucchini, sliced into cubes
Half a Butternut Squash, sliced into cubes
1 Tbsp. Extra Virgin Olive Oil (I love using Arte Oliva which you can buy from Terry's Selection)
1 piece Rock Sugar (you can buy in any Chinese specialty stores)
Kosher Salt, to taste
1. In a hot non-stick pan, place your extra virgin olive oil.
2. Saute your butternut squash until soft and add your zucchini. Continue cooking until both are tender and have shown some signs of browning (at this point, it has caramelized).
3. Add the piece of rock sugar and kosher salt to season. Taste.
4. You can either mash it up to baby-friendly creamy goodness or keep it chunky so your young tongue can enjoy the texture.
Squash by the way, is a very good source of Vitamins E, B6, A, and C as well as Potassium and Manganese. It's very hard to believe that you can easily give all these vitamins to your young tongue in a dish you can prepare with your eyes closed! Watch them love the creamy texture and the hint of sweetness!
And to keep the color motif in tact, we gave her some sweet sliced cantaloupe for dessert .
Half a Butternut Squash, sliced into cubes
1 Tbsp. Extra Virgin Olive Oil (I love using Arte Oliva which you can buy from Terry's Selection)
1 piece Rock Sugar (you can buy in any Chinese specialty stores)
Kosher Salt, to taste
1. In a hot non-stick pan, place your extra virgin olive oil.
2. Saute your butternut squash until soft and add your zucchini. Continue cooking until both are tender and have shown some signs of browning (at this point, it has caramelized).
3. Add the piece of rock sugar and kosher salt to season. Taste.
4. You can either mash it up to baby-friendly creamy goodness or keep it chunky so your young tongue can enjoy the texture.
Squash by the way, is a very good source of Vitamins E, B6, A, and C as well as Potassium and Manganese. It's very hard to believe that you can easily give all these vitamins to your young tongue in a dish you can prepare with your eyes closed! Watch them love the creamy texture and the hint of sweetness!
And to keep the color motif in tact, we gave her some sweet sliced cantaloupe for dessert .
