Squash. I have lots of it this time of year.
Squash cooked, pureed and frozen is available well into the winter or spring.
E is not a fan of that many veggies. Peas, yes. Carrots, maybe. Green beans and broccoli, under protest. At our house the rule is you must eat fruits and veggies at every meal. (Not always breakfast, but ideally breakfast too.)
E however is a HUGE fan of sweet potatoes, squash and pumpkin, in muffins.
I adapted this recipe from a Sweet Potato Bread recipe, which was in the Penzey's Spice Catalog.
1 3/4 cups all purpose flour (a 50-50 mixture of white and whole wheat works well)
1 1/2 c sugar (I never, NEVER use this much sugar. Taste your puree. If it is sweet, you can reduce the sugar to 1 c for sure.)
1.5 tsp. cinnamon
1 tsp nutmeg (I LOVE nutmeg, but less to taste)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
2 large eggs
1 cup squash puree
1/2 canola oil (or sunflower or safflower or a light cooking oil)
1/3 c of water (less if your puree is on the thinner side)
Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, spices, baking powder, baking soda and salt. Mix well. In a small bowl combine the eggs, squash puree, oil and water. Beat well. Stir in dry ingredients until moistened. Portion into lined muffin tins. Bake at 350 for 20-30 minutes or until done. Cool for 5 minutes, remove from tins and cool on rake. (Makes 12-18 depending on your muffin tins.)
Store in sealed container. Freeze in baggies.
Ironically, I felt this did not work that well with the sweet potatoes. They were very dense, but with squash it is perfect.
E loves these. He will eat them for breakfast, lunch, and snacks.