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Fruit & Vegetable Purees:

Calabaza or Pumpkin Squash, Spinach and Quinoa Cream

1 cup calabaza or butternut squash, peeled and chopped

1 cup homemade chicken stock, you might be able to find actual gelatinous chicken stock in your local supermarket

¾ cup baby spinach

2 tablespoons cooked quinoa

Tiny pinch of salt

Combine the squash and the chicken stock in a small pan and bring it to a boil, reduce to a simmer and cook for 12-15 minutes or until tender. Add the spinach, stirring, and remove immediately from the heat. Add a tiny pinch of salt if desired.

Let cool slightly, pour the mixture into a blender, add the cooked quinoa, and puree until smooth. Cool to room temperature.

Fruit & Vegetable Purees

About The Author

Michelle Bernstein