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Squash, Corn, Turkey and Apricot Puree

recipe-ingr
Yield: approximately 1-1/4 cups (11 ounces)
1/3 small butternut squash, peeled and cut into 1/4-inch dice (3/4 cup, 4 ounces)
1/3 cup (3 ounces) raw ground turkey
1/4 cup (1-1/2 ounce) frozen or fresh corn kernels
2 dried apricots (1/2 ounce)

recipe-dir
Place squash, turkey, corn and apricots in machine and steam for 20 minutes.
Puree to smooth (45 seconds).

recipe-hint
Steam in: 1/4 teaspoon minced fresh sage.
Stir in: 1/4 – 1/2 cup plain yogurt, water, breast milk or formula.

Meat

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