Potato squash puree

This recipe was one of the first more complex combinations I offered Simona. It’s a great option to introduce egg yolk, which can be quite the textural surprise for new solid eaters. I hope your baby foodies enjoy it!


1 medium organic red potato

1 medium squash

½ egg yolk

1 tsp olive oil


  1. Boil one medium to large egg (10 min) – make sure the yolk is thoroughly cooked, it should not be runny in any way. When cooked, take out ½ of the yolk and set aside.
  2. Chop potato and squash to medium pieces
  3. In a medium saucepan, add 1-2 cups water, potato and squash and boil until cooked (10-15 min)
  4. Drain water and puree or mash well with a fork
  5. Add egg yolk and olive oil, mix well
  6. If too dry, add some breast milk or formula until you reach desired consistency

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