The sweet squash and tomatoes here help to make the flavor of beef more palatable for fussy babies.
2 plum (Roma) tomatoes
1 tsp. olive oil
1/2 cup ground round
1/4 small butternut squash, peeled, seeds removed, and grated
2/3 cup vegetable stock or water
1. Cut a small cross in the top of each tomato. Put them in a heatproof bowl and cover with freshly boiled water. Let stand for 30 seconds, then drain and plunge in cold water. Peel off the skins. Cut the skinned tomatoes into quarters, scoop out the seeds, and chop the flesh.
2. Heat the olive oil in a large frying pan or wok and sauté the beef, stirring well, until browned and crumbly, 2-3 minutes. Add the squash and chopped tomato and sauté, stirring, until the vegetables are softened, about 2 minutes. Add the stock and bring to a boil, then reduce the heat, cover, and simmer for about 10 minutes.
3. Cool slightly before pureeing the contents of the pan in a blender, adding a little extra boiled water if the puree is too thick.
4. Freeze in individual portions. When needed, thaw overnight in the refrigerator. Reheat until piping hot, stir, and let cool slightly before serving.