Fall has arrived and although the chilly temperatures will feel shocking for a while, there is a lot to look forward to with this beautiful season—first and foremost the food! Canadian harvests see our stores stocked with flavourful and healthy produce. As you begin to introduce solid foods to your baby around 6 months of age, consider making the following recipes that feature these delicious ingredients. Parents will enjoy them too!

Apple, pumpkin, squash, parsnip, pear, beets, sweet potato and carrot. 

*Remember to ensure the ingredients are appropriate for your baby and his age. Omit or substitute anything you’re unsure of to create a fall meal tailored to your wee one.

Harvest Ingredient: Apple (source of fiber and vitamin C)

Apple Spice Cake
This cake recipe has no sugar and no eggs. If the batter seems a little dry you might want to add more applesauce or a bit of water.

Ingredients:

• 1/2 cup molasses
• 1 cup applesauce
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 3/4 cup flour
• 1 tsp ginger

Directions:
Step 1: mix the molasses and the applesauce in a large bowl.
Step 2: add remaining ingredients and mix well. Bake in a non-stick 8x8-inch baking pan or one sprayed with a non-stick spray, at 350° F for 30 to 45 minutes, or until it tests done. 

Recipe from wholesomebabyfood.momtastic.com

Harvest Ingredient: Pumpkin (source of beta-carotene, fiber and vitamin C)

Pumpkin and Applesauce Oatmeal
When feeding pumpkin to your baby, using canned pumpkin from a BPA free can is fine, or roast a sugar pumpkin in the oven for the best flavour. Don’t forget the cinnamon and ginger in this recipe so that baby can also enjoy some wonderful spices of fall.

Ingredients: 

• 2 cups cooked oatmeal
• 1 cup pumpkin puree
• 1 cup apple sauce
• 1 tbs ground chia
• Pinch of cinnamon
• Pinch of ginger

Directions:
Step 1: preheat oven to 400°F. Halve the pumpkin and scoop out the seeds. Lay the two halves face down in a casserole dish. Pour in one inch or so of water, then back for around 50 minutes until the pumpkin is soft when you press it out.
Step 2: scoop out 1 cup of the flesh and combine with all remaining ingredients.

Recipe from lovechildorganics.com

Harvest Ingredient: Squash (source of beta-carotene, fiber and potassium)

Squash, Rice and Chicken Soup
This soup can be prepared with all of the ingredients chopped into small pieces or put through a blender, depending on the stage of your baby. Additional chicken stock can be added for flavour if adults want to enjoy it too (and don’t forget salt and pepper!)

Ingredients:

• 2 cups boneless skinless chicken
• 1 1/2 cups of cubed squash
• 1 cup rice flour
• 4-5 cups of water

Directions:
Step 1: cook the chicken by boiling it in a cooking pot for 25 minutes.
Step 2: steam the squash and let it cool.
Step 3: pour water in a cooking pot, add rice flour, and cook on a medium flame for 20-25 minutes. Make sure to keep stirring the rice flour so that it cooks evenly without any lumps.
Step 4: add the squash and cooked chicken to the rice flour. Cook for seven minutes while stirring it continuously.
Step 5: let the mixture cool a bit and serve. If you want a smooth texture transfer it to a blender and blend till it turns into a thin soup-like mixture. Add some water if required to thin the consistency.

Recipe from momjunction.com

Harvest Ingredients: Parsnip and Pear (source of fiber, potassium, vitamin C, vitamin K and folate)

Gingered Parsnips and Pears
This dish is a nice combination of tangy and sweet and the large chunks of parsnip and pear can be given to baby to chew on (if you're following baby-led weaning), or can be diced small or pureed after cooking.

Ingredients: 

• 2 Bosc pears
• 3 parsnips
• 1 cup low sodium chicken broth (or homemade stock)
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 3 slices of ginger
• 1 bay leaf

Directions:
Step 1: combine quartered Bosc pears and sliced parsnips in a skillet with 1 cup of chicken broth, butter, lemon juice, ginger and bay leaf.
Step 2: partially cover and boil until the liquid evaporates and the pears brown, about 20 minutes. Stir in a splash of water if needed. For some extra sweetness, serve with a dollop of apple sauce.

Recipe modified from foodnetwork.com

Harvest Ingredient: Beets (source of folate, fiber, potassium and vitamin C)

Purple Rice Casserole

This is a great one-pot meal to really pack in the nutrients.

Ingredients:

• 2 cups of cooked sliced beets
• 3 cups cooked brown rice
• 1 small diced onion – sauteed
• 1 cup cooked shredded chicken or turkey
• 1/2 cup chicken broth (try a homemade chicken stock)
• 3 egg yolks
• splash of milk or 1/4 cup of whole milk yogurt
• spices as desired

Directions:
Step 1: combine the beets, rice, onion, and chicken or turkey in a bowl and stir to mix well.
Step 2: add the milk (or yogurt) and egg yolks, and stir to mix.
Step 3: wipe a 2-quart casserole dish with non-stick cooking spray or olive oil, and spread the mixture evenly in a dish.
Step 4: bake at 350 degrees for 50 minutes to 1 hour, or until a sharp knife inserted in the center of the dish comes out clean. Remove dish from oven and let sit for 5 minutes before serving.

Recipe from wholesomebabyfood.momtastic.com

Harvest Ingredient: Sweet Potato (source of beta-carotene, fiber, vitamin C and potassium)

Sweet Potato Pasta Sauce
Variety is the spice of life so try something different than a standard tomato sauce. Sweet potato is an excellent healthy choice to achieve a creamy sauce for pasta.

Ingredients:

• splash of olive oil
• ½ small onion, chopped
• 1 clove garlic, crushed
• 1 sweet potato, peeled and cut into cubes
• ½ cup milk (or breast milk or formula)

Directions:
Step 1: sauté the onion and garlic in the oil over a low heat until tender.
Step 2: add the sweet potato and enough water to just cover it and then bring to a boil.
Step 3: reduce the heat and then simmer very gently for 20 minutes.
Step 4: cool, then place in a food processor with the milk and blend well. Serve over cooked pasta.

Recipe from homemade-baby-food-recipes.com

Harvest Ingredient: Carrot (source of beta-carotene) 

Carrot-Mango Tango Smoothie
Smoothies are a great way to make healthy eating fun and they’re easily adaptable. Depending on the age of your baby, and if mommy or daddy wants to drink some too, you can add many different ingredients like: yogurt, milk, chia seeds, even some spinach leaves!

Ingredients:

• 3 large carrots, washed, peeled and steamed
• 2 apples, washed, peeled and steamed
• 1 mango, cubed
• water (or breast milk or formula)

Directions:
Step 1: add carrots, apples, mango and water to a blender or food processor. Blend very well.
Step 2: Add more liquid as needed and serve. Baby will need a spoon!
Step 3: Refrigerate any leftovers up to 3 days or freeze up to 1 month.

Recipe from tasty.co