I first heard about Kabocha squash from an email from Hungry-Girl. It tastes a lot like butternut squash but has a lot less calories. I was roasting some kabocha for myself for dinner so decided to take some and make some baby food for my then 8 month old. I had a hard time getting some protein in her so I decided to add in some roasted chicken breast.
Ingredients
- 1/4 of a medium sized kabocha
- 1 small chicken breast.
- olive oil
- Preheat oven to 375.
- With a spoon, scoop out all of the seeds and tough fibers from the inside of the kabocha.
- Lightly coat a baking pan with olive oil. Place kabocha flesh side down on baking pan. Bake for 45 minutes to an hour or when a fork pierced in the middle goes though with ease.
- Season your chicken to your liking (I just use fresh ground pepper) and place on other baking sheet sprinkled with a tiny bit of olive oil. Cook for 15 to 20 minutes or until no longer pink. Let rest 10 minutes then slice.
- Scoop out kabocha and place in blender/food processor with chicken. Pulse until you get the consistency your baby is used to. If it is too thick, you can add a little bit of purified water. For my toddler I just cut up the kabocha and chicken into bite sized pieces.
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