Fully cooked chicken blends with tender butternut squash and cooked quinoa to make a soft spoon-fed meal. Keep the quinoa fully hydrated and the chicken finely blended for an even texture.
Wash, peel and deseed butternut squash. Steam the evenly sized cubes until they crush easily with a fork.
Cook the chicken until the thickest centre reaches 74°C (165°F) on a food thermometer. Use the fully cooked soft quinoa already specified in the ingredient list; if starting with dry quinoa, allow extra cooking time according to its packet.
Finely shred or blend the chicken with squash and quinoa, adding safe cooking liquid until moist and spoonable without firm grains or chewy meat fibres. Cool before serving.
Remove squash skin and seeds, cook until soft, and use fully tender quinoa. Blend chicken so no chewy fibres remain and thin the mixture with safe liquid as needed.
Smooth blend.
Thicker consistency.
No major allergen is intentionally included in the listed ingredients; check any broth or additions.
Cool untouched cooked portions promptly, refrigerate covered, and reheat thoroughly before cooling to serving temperature. Discard bowl leftovers.
Cool untouched cooked portions promptly, refrigerate covered, and reheat thoroughly before cooling to serving temperature. Discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
