Roasted Butternut Squash + Quinoa + Sautéed Chicken with Herbs

Unfortunately I don't have pictures since this is not really how I made it the first time around (first time I actually boiled the chicken).

I think sautéing brings out a nicer chicken flavor and that coupled with the butternut squash is just delish!

Ready?, here we go!

- Butternut Squash:

Slice half wise, take seeds and veins out. Place flat side down in cooking pan with about an inch of water. Bake at 350F for about 30-45 minutes. If desired, turn flat side up and broil at 400F for a few minutes to get a nice roasting flavor. You can spice this up with a little nutmeg/cinnamon.

Once it's cooked you can spoon out the squash from the skins...so easy!

- Quinoa:

Boil Quinoa for about 15 minutes in water with a little Parsley (about 1/4 cup of quinoa and 3/4 cups of water)

Why Quinoa?. Because it's a magic grain, really it is. It's good for you and your baby!....Find out more here.

- Chicken breast:

Season one chicken breast with oregano, basil and black pepper. Sauté at medium heat with a touch of olive oil. If the breast is too thick, cover it up after browning so it cooks thoroughly.

Once everything is done, puree to desired consistency. For older babies/toddler, you can mash the butternut squash and dice up the chicken instead of pureeing.

You will probably have enough to freeze. You can use silicone trays like this. Fill up your tray, let the mix cool, cover with parchment paper and freeze for one day. Pop out the cubes in a freezer storage bag and make sure you label it!. Read more about freezing here.

Level of Yumm-Yumming: HIGH!. The boys loved chicken and they love butternut squash, so this was a big hit!