Pumpkins are popping everywhere. Aren’t they?
It’s quite easy to find some varieties more than others. Acorn, butternut are generally available, except that this week, I came across Delicata squash, in small sizes. Baby sizes. So appetizing and different. The first Autumn baby purée – I thought. What a fabulous, full of nutrients winter fruit! You can use it in anything and with everything. Came back home, grabbed my apron, cleaned them, removed skins and seeds, caramelized and pureed.
It doesn’t get any better than that. Easy. For a long time, I’ve been reading about food, foraging, and surrounded by cookbooks that I cherish so much. In fact, just this past week, while attending one of my daughter’s piano lessons, the piano studio displays a coffee table full of books for parents to catch up on reading, while waiting in between lessons. There it was, The Omnivore’s Dilemma by Michael Pollan. I opened it, quickly scanned it and I knew right way that I wanted my own copy. Not only I got mine, but while browsing found the young reader’s edition. I downloaded it as well. I fondly recommend them.
These are the kind of books I personally find transformational, timely, necessary. Autumn will be here in a week, and since we check for books to read to our young ones, a book about seasons is genuinely fun. I pulled one from my daughter ‘s bookshelf ‘Estaciones del Año’ by Constanza Droop. This one happens to be in Spanish. A picture book. Explores the seasons with simple text and vibrant illustrations.
As our young ones learn Spanish at school, it would be fun read about the change in season while devouring this easy, homey, velvety homemade purée. Wouldn’t it?
An excerpt from it …
“¿Cómo cambian de color las hojas?
Afuera hace cada vez más frío y
oscurece más temprano. Las hojas de los árboles
y los arbustos cambian de color… “
I now leave you with this exceptionally easy recipe for the first week of Autumn. This is the first Baby Purées series that I will be pairing up with children’s books in English, Spanish and French for this Autumn and Winter seasons. I hope your little ones love this first Autumn Pumpkin Baby Purée, as much as mine does.
- 1 Baby Butternut squash
- 1 Baby Delicata squash
- 3 tbs of extra virgin olive oil
- No need to add salt
- You may garnish with some crushed pistachio crumbs (optional)
- Wash, peel, remove seeds and cut squash into small pieces. In a sauce pan at medium-low heat, add olive oil and incorporate squash. Sautée until you reach a caramelized, brown color. About 15 minutes. Remove from heat and puree to your desired consistency. No salt added.
- You may garnish with some pistachio crumbs, as I did. Optional. Enjoy it together!
- months and up
©Au Petit Goût. All Rights Reserved.