Thursday, September 18, 2014

Bento for Baby 44: Zucchini Apricot Muffin with Black Beans and Butternut Squash Polenta

Here's a quick little bento mostly made up of leftovers.  For morning snack I gave Baby Girl a zucchini and apricot muffin from the freezer and a couple of strawberries.  Lunch was some black beans topped with crumbled feta in the red silicone cup.  We ate the black beans the night before for dinner as part of some huevos rancheros.  She also got some leftover butternut squash polenta from our dinner a couple nights before.  I spread the leftover polenta in a small baking dish and baked it for ~20 minutes or so at 350 degrees.  I then let it cool completely in the fridge and then cut it with a fluted biscuit cutter.  It didn't turn out as firm as I had hoped.  If I do this again, I will cut the shapes and then bake them on a sheet tray until crispy on the outside.  I rounded out Baby Girl's lunch with a sun butter oatmeal ball and some cucumber slices - I cut the top two into flower shapes to encourage her to try them.  

The butternut squash polenta comes from a yummy recipe from the New York Times.  It is an easy weeknight dinner that we have made a few times.  The butternut squash disappears into the polenta, and gives it a nice slightly sweet, earthy flavor.  Baby Girl has been turning her nose up at squash lately, but will happily eat this polenta, so this is a nice way to diversify her diet a bit.

Items used to pack this bento:

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