Peruvian Puree

May 7, 2008


Several years ago I went to Chile. What a magical country. The food was so complex and interesting, yet simple and delicate. I was really fascinated to find that many of their dishes are inspired by Peruvian cuisine. I try to expand my horizons (and my son’s palette) by researching what other cultures feed their babies and toddlers. There’s a peruvian dish called Espesado de Lunes and it uses some of the ingredients listed below. The sweet from the corn and squash mixed with the earthy flavors of the cilantro, garlic and onion create a truly unique flavor. I’ve fed Kenya this dish two days in a row alongside a piece of white fish that I sprinkle with herbs and steam. I’m dying to try a version of this for my adult friends as well. Wouldn’t this be a gorgeous dinner party entree with a light piece of grilled fish on top? For now, Kenya gets to have his own baby version of a private Peruvian dinner.


Peruvian Puree

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeAuthor: Catherine McCordPrep Time 3 minutes Cook Time 8 minutes Total Time 15 minutes


  • 1/2 Butternut Squash (about 1 1/2 Cups), peeled and chopped
  • 1/3 Cup corn (fresh or frozen)
  • 1 Tbsp onion, chopped
  • 1 Garlic Clove
  • 1 Tbsp Cilantro, leaves only


  • Place butternut squash in a steamer pot over boiling water for 4
  • minutes.
  • Add corn, onion and garlic and continue to cook another 4 minutes
  • or until vegetables are fork tender.
  • Place all the ingredients in a food processor and puree until smooth.
  • Cool and serve.
  • *Place in Baby Cubes and freeze.

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