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Baby's First Foods
First bites are a big milestone in baby’s life. Here's a step-by-step guide to introducing solid foods.
1. Pick a single-grain infant cereal, such as rice, or a single-fruit or vegetable puree (see recipes in this slideshow), and prepare it. Cereals should be prepared with breast milk or formula.
2. Serve the same food to baby for at least four days, watching for any signs of allergy or intolerance.
3. Move on to a new food, and start the process over until baby has tried a variety of single foods.
Looking for the perfect first purees? We recommend Carrots, Bananas, Avocado, Green Peas, or Butternut Squash. These purees tend to be popular with baby because they are smooth, mild-flavored, and slightly sweet. Remember to thin them down to an almost liquid consistency for baby’s first few meals.
Yield: 6 servings (serving size: 1 cup pasta mixture and 2 teaspoons cheese)
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Nutritional Information
Calories 351
Caloriesfromfat 28 %
Fat 11 g
Satfat 4.7 g
Monofat 3.8 g
Polyfat 1.3 g
Protein 13.8 g
Carbohydrate 50.8 g
Fiber 3.8 g
Cholesterol 20 mg
Iron 2.5 mg
Sodium 554 mg
Calcium 209 mg
Ingredients
2 tablespoons butter $
2 tablespoons pine nuts, toasted
1 tablespoon chopped fresh sage
1 teaspoon olive oil $
1 garlic clove, minced
2 1/2 cups water, divided
1 pound butternut squash, peeled, seeded, and shredded
1 teaspoon sugar $
3/4 teaspoon salt
1/2 teaspoon black pepper
12 ounces uncooked penne (tube-shaped pasta)
1 cup (4 ounces) finely shredded Parmesan cheese, divided
Preparation
Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat until lightly browned. Add pine nuts and sage; remove from heat. Remove from pan, and set aside.
Heat olive oil in pan over medium-high heat. Add garlic to pan, and sauté 30 seconds. Reduce heat to medium. Add 1 cup water and squash to pan. Cook for 12 minutes or until water is absorbed, stirring occasionally. Add remaining water, 1/2 cup at a time, stirring occasionally until each portion of water is absorbed before adding the next (about 15 minutes). Stir in sugar, salt, and pepper.
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water. Combine pasta and squash mixture in a large bowl. Add reserved 1/2 cup pasta water, butter mixture, and 3/4 cup cheese; toss well. Sprinkle with remaining 1/4 cup cheese. Serve immediately.
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