Roasted acorn squash is a delicious fall treat for your baby. Acorn squash looks like a cross between an acorn and a pumpkin, and it tastes like a mix of butternut squash and pumpkin. Roasting the squash really brings out and caramelizes the natural flavors. Your baby will love the taste, and you’ll love that he’s getting a healthy dose of vitamin A, fiber, vitamin C, iron, thiamin, vitamin B6 and folate!
This stage one baby food recipe is suitable for babies 4-6 months and up. Always make sure the consistency of your baby’s food is one he can handle.
Roasted Acorn Squash
(makes about 10 oz.)
Note: Use organic ingredients whenever possible.
1 acorn squash—cut in half lengthwise with seeds and stringy fibers removed
Preheat the oven to 425 degrees, and line a baking sheet with unbleached parchment paper. Place the squash on the baking sheet, cut side down. Place the baking sheet in the oven on the middle rack, and roast for 35-45 minutes, until the squash is completely cooked through and easily pierced with a fork.
Remove the baking sheet from the oven using a mitt, and let the squash cool for about five minutes. After it has cooled, you should be able to just peel the skin right off and discard.
Place the roasted acorn squash into your food processor and blend until smooth. Alternatively, place the squash into a large mixing bowl and puree using an immersion blender. Acorn squash is naturally juicy when roasted, so you won’t need additional liquid for thinning. Add a little baby rice cereal, baby oatmeal or baby barley to thicken the puree if desired.
Roasted acorn squash will stay fresh in an airtight container for up to three days in the refrigerator and up to three months in the freezer.