Butternut Squash Garden Veg Puree

Squash from our garden

Squash from our garden

I know I recently talked about the benefits of pumpkin, and the benefits of butternut squash are not far off, but I love it so much that I had to write about it. This year we attempted (successfully I might add) to grow our own butternut squash. This magical winter squash is one of the healthiest vegetables you can feed to your dog. It is higher in Vitamin-C than any other winter squash. It is also a packed full of fiber, vitamin A and potassium. Vitamin-c helps boost your dog’s immune system while vitamin-A helps with vision health.

For the Butternut Squash Garden Veg Puree I started off by peeling, seeding and cutting up the squash. 20130930_160935[1]

I then pureed the squash in a few different batches because it quickly filled my food processor. I added olive oil to the puree to help my processor out. 20130930_161459[1]

I then separately pureed some Swiss chard, kale and a pear from my garden. I also added some apple cider vinegar and some more olive oil.

20130930_162242[1]I then mixed all the purees together. You can do this all in one batch if you use smaller quantities or if you have a giant blender…which I don’t.

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And, Voila! You have a big mixing bowl full of veggy puree. I bagged it up into six labeled and dated freezer zip locks and one small tupperware. The tupperware portion will be served up for the pups meals for the next week or so and the freezer bags will keep me stocked for a while. Of course, I still have plenty of produce  growing in my garden so I’ll probably make a couple more fresh purees before the snow really starts to fall.

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Berry Veggy Puree Hearts

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With spring in the air, cravings for fresh fruits and veggies enter my mind. I get excited for the garden and part of that excitment leads me to my local grocery stores produce aisle. The dogs benefit from my trips just as much as I do. The result are purees like my most recent Berry Veggy Puree Hearts. I’m moving further away from dried fruits and frozen veggies that make up the majority of my produce intake in the winter. I am still weening myself away from convenience food. It’s a slow process. Humans are creatures of habit and my habit is bad.

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For the Berry Veggy Puree Hearts I used: 5 fresh strawberries 1 1/2 cups blackberries 1 package butternut squash, precut into cubes. 1 package green beans 2 handfuls Trader Joe’s frozen kale 1 big handful spinach 1 fresh champagne mango, which I peeled and removed the core 1/4 cup Apple cider vinegar I pureed all the ingredients in my food processor and the put into my heart shaped ice cube tray and froze portions for later use.

Winter squash, green bean & apple puree

I have used up all of the beef liver vegetable puree that I mentioned in my last two posts so today I made a new one…plus some of the vegetables in my fridge needed to be eaten ASAP. I still have some of the old puree in the freezer but as I mentioned I needed to use up some of the stuff in my fridge.

My last vegetable puree still in the freezer

My last vegetable puree still in the freezer

This time I didn’t use the liver. Partly because I hadn’t defrosted any of the liver I had in the freezer and partly because I didn’t want to deal with any raw meat at the moment.

Today my puree had:

  • 1/2 a baked spaghetti squash
  • Roughly 16 oz Raw Eat Smart butternut squash
  • 2 tsp Kirkland Signature minced California garlic

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  • 4 fresh garlic cloves
  • Trader Joe’s roasted seaweed snack

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  • 2 Tbsp Bob’s Red Mill Organic 100% Whole Ground Golden Flaxseed Meal
  • 12 oz Bird’s Eye Steamfresh cut green beans
  • 1/2 honey crisp apple

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I started with some spaghetti squash I cooked for my own meal a few days earlier. I then added some raw cubed butternut squash I bought from Costco.IMAG0642

 

I added about 2 teaspoons of minced garlic also from Costco then noticed I had some fresh garlic that needed to be eaten so I put 4 cloves of fresh garlic in the food processor.

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All the while I was steaming a bag of green beans in the microwave.

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While the green beans were cooking I crumbled some seaweed into the squash and garlic mixture followed by about 2 tablespoons of ground golden flax seed meal. The jury is still out on flax seed. I am not sure at the moment if dogs actually absorb any of the nutrients from flax seed or if it just acts as extra fiber.

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I then added the green beans and half of a honey crisp apple.

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I set that to puree and put some of it into small Tupperware containers in the freezer. The rest I put in an airtight container in the fridge for my dog’s meals this week. All the dogs loved it!

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