These treats were so easy and so quick, and full of good stuff to eat like protein and antioxidants. It can also be made Gluten, Dairy and Egg-free for your little ones with sensitivities. It’s the Valentine Solution for keeping the whole family on the right track to good nutrition!
It is also a great kids’ activity; super easy so they could really do it themselves. A great way to have fun and help kids learn about cooking and sharing the Love this time of year! They will probably request these for their lunch box too….just make sure they can be kept cold. 🙂
Ingredients: 1/2 cup nutbutter (peanut, almond, cashew, etc.)
Mix well and spread into a small freezer proof dish or mold into any shape with a candy mold tray. I used a plastic tray with little hearts. (I would try silicone molds the next time to eliminate the small bit of effort I had to use with the butter knife to pop them out of the tray.)
Wrap in wax paper, boxes, or tie in a pretty bag with ribbons….that is if you can wait to eat them. Om nom nom. We ate two or three before they even got in the Valentine Box!
It’s cold. Kids are inside. Tummies are growling. Time to have some quick and yummy fun! Squash Sundaes are the answer.
This recipe is super easy and can be tailored to any eaters needs. Toddlers can eat it pureed, and older kids can help make it. It’s warm, comforting, and fills the corners of hungry bellies. I used it as a dessert, but it can fit easily as a snack or even better, a warm healthy breakfast. Plus, did I mention it is jammed with nutrients and other good stuff to keep families healthy when it’s cold outside? Oh…it is!
Blender or food processor (to puree for early eaters and toddlers)
Cranberries, pecans, butter (Earth Balance), maple sugar to taste
Any other additions or substitutions that you think might work, such as walnuts, raisins, maple syrup or cinnamon
Preheat oven to 425 degrees. Cut Acorn squash in half, scoop and discard the seeds, and with about 1 tablespoon olive, coconut or grape seed oil coat the inside of the squash. This helps it stay soft and not burn while cooking. Depending on the size of your squash, cooking times may vary, however with a medium squash it took about 40 minutes to roast on the middle oven rack.
After the squash is roasted, let it sit a few minutes until you can easily scrape out the flesh. It makes a great mash as it is being scraped out of the rind, but if you need it to be pureed for your early eater or toddler, use a food processor or blender. If you don’t you may encounter a few strings or textured parts that are not safe. Additionally, kids can’t really help with this part of the recipe, as using the stove and scooping out warm squash is not safe either. However, kids do love to push the buttons on a blender, as long as they are well supervised.
Once the squash is in a bowl it is easy to get kids involved. I recommend setting out a couple small bowls with the cranberries, pecans, butter, walnuts, raisins, etc. so they can add in their favorites. If it is for the whole family they can add in what most of the family would like, or each child can get a bowl and make an individual “Squash Sundae”. Add more or less as each person desires, use them as toppings or mix throughout.
That’s it. Simple, easy and very little clean up! Tomorrow morning I’ll be trying this for a healthy breakfast, and I hope you too get to try it during these cold days of winter!