Homemade squash and sweet potato popsicles

My fabulous sis-in-law, Aubrey, sometimes rides green scooters.

This is Aubrey. She's taught me that walking can be exercise, Redken can be my shampoo, and baby food can be homemade. She's like the woman in the grocery store all the other moms are watching for tips on how to be awesome. Last week, she invited me to her kitchen to show me how to make Darcy some homemade-with-love squash and sweet potatoes.

Yes! No more agonizing over how much cuter my child is than the ones pictured on her jars of food!

The process

 Little Miss returns from the field with a few of her favorites

Scoop out the goop. Place the squash in a half inch of water. Bake at 400 degrees F for 40 minutes or until shell/skin looks puckery.

 Place "meat" into an appliance for pureeing. Add water as necessary to achieve a smooth, thin consistency.

Skin and slice sweet potatoes before baking, and follow the same process.

 Ladle or pipe the baby food into ice cube slots and freeze overnight. Keep stored in freezer. Pull out a few veggie-sicles and microwave for 30 seconds.

 

Feed baby.

Pray the homemade-with-love veggies don't make her grow any faster than she already is.

For more tips on how to make more baby food even I would eat, go here. Or befriend Aubrey.