Can Babies Eat Yellow Squash?

Yellow squash is a type of summer squash, belonging to this category, just like zucchini or patty pans. Summer squashes are squashes harvested when still immature, when the rind is tender and edible. The term also refers to the short storage life of these types of squashes. Yellow squash has its origins in the Americas, where the oldest remains of squash were found, dating back to 7000 BC.

Zuchinni, also known as courgette or marrow is a summer squash, a vegetable used in cooking. It is a key ingredient in the French ratatouille, which is a stew made from summer fruits and vegetables, cooked in olive oil for a long time over a low heat. In Greece, zucchinis are fried or stewed with green chili peppers and eggplants, or are stuffed with minced meat, combined with rice and herbs.

Straightneck squash is usually a yellow-colored one, also known as yellow squash. There are other types of squashes, also named yellow squashes. It was domesticated in the USA. Because of its mildly sweet and water flesh, and also due to its thin and tender skin, which can be left on the fruit, it is used in many types of dishes, being fried, steamed, microwaved, boiled or baked.

Squashes are high in vitamins C, B6 and A, they contain some iron and calcium, but also potassium, magnesium and phosphorus.

Squashes can be introduced into a baby’s diet at the age of 6 months old, but there are some types of squashes, with a thicker skin, that might be harder to be digested by a baby, so it is better to wait a little bit longer, before you prepare them to your baby.

Roasted Yellow Squash Puree

Ingredients: 2 medium yellow squash cut into 1cm half moons, 2 tsp extra virgin olive oil, ¼ tsp finely chopped fresh cilantro, ¼ cup of water.

Preheat the oven to 200 °C. Put baking paper on a baking sheet. Place the cut squash pieces onto the baking sheet and brush them with the olive oil. Bake for about 10 minutes, then flip the squash to the other side, and bake for about 10 minutes. Let the squash cool slightly. Put the squash and the cilantro into a blender and puree for about 2 minutes, adding water if needed to adjust the consistency.