Recipe: Recipes and Ideas for Using Leftover Baby Food (8) for Karen, Pa

Karen, Here are a few ideas for you.

-If your family eats zucchini bread substitute the squash baby food for the oil called for in the recipe.
-You can do the same with carrot cake or bread.
-A boxed spice cake is excellent with carrots added in place of the oil.
-You could add the squash to dressing for a great squash dressing to go along with chicken or turkey.
-Add a tablespoon or two of each to homemade vegetable soups.

Here are a few recipes (some are reposts from here) that use pureed squash and carrots, you will just need to cut out the parts that ask you to cook and mash as you've already done this step!

THE BLACK-EYED PEA RESTAURANT SQUASH CASSEROLE

PUMPKIN AND CARROTS CASSEROLE

BUTTERNUT SQUASH RAVIOLI WITH LEMON CREAM SAUCE

CREAMY BUTTERNUT SQUASH SOUP

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CURRIED WILD RICE AND SQUASH SOUP

1 cup uncooked wild rice
3 cups water
2 1/2 pounds butternut squash - peeled, seeded, and cubed
2 1/2 cups chicken broth
1/2 cup orange juice
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, finely chopped
1 1/2 teaspoons curry powder
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper

In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.

Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.

Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.

In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

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PUREED CARROT SOUP
Servings: 4

2 tbsp butter
1/4 cup finely chopped onion
1/2 tsp curry powder
2 cups finely chopped carrots
3 cups chicken broth
Salt and pepper
1 tsp grated orange rind
1/4 cup orange juice
Sour cream
finely sliced scallion or chives, for garnish

Heat 2 tablespoons butter in a saucepan. Cook onions, covered until soft.

Stir in curry powder. Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender. Season to taste with salt and pepper.

Puree in food processor or blender with orange rind and juice. Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning.

Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion.

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BAKED PUREED CARROTS
Source: Pam and KerryAnn Cobb
Yield: 4 Servings

6 carrots
1 cup water
1 salt and pepper to taste
1/2 cup margarine or butter
1/2 cup brown sugar

Cook carrots with water and margarine until done, puree in blender until thick. Add brown sugar and bake in oven on 300 for 45 minutes.

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GINGERED PUREED CARROTS
Makes 2 1/2 cups

1 lb carrots; peeled and chopped
1 small potato (4 oz.); peeled and cut into 1 inch cubes
1/2 tsp salt
1/8 tsp freshly ground pepper
1/4 cup chicken broth or water
1/4 cup heavy or whipping cream
1/4 tsp freshly grated ginger

Bring 2 quarts water to boil in saucepot. Add carrots, potatoes and 1/2 teaspoon salt; cook until tender, 20 minutes. Drain.

In food processor, combine cooked vegetables, broth, cream, ginger and 1/8 tea- spoon pepper; process until smooth.

CAN BE MADE AHEAD:
Cover and refrigerate up to 24 hours. To reheat, transfer to shallow microwave-proof casserole, cover with wax paper and microwave on High 4 minutes.) Season to taste.