I was so excited when I saw a whole buttload of acorn squash growing in my garden! I was even more excited when I cut them open and saw that they weren’t bad LOL.
Acorn squash is a great source of vitamin C, amongst other things like vitamin A, niacin and folate.
Here’s how I made these beauts into baby food:
Start by preheating your oven to 400 degrees.
Wash and cut your squash in half. Scoop out the seeds with a spoon and discard (or save for squash seeds!)
You can leave your squash in halves or, to make them cook faster, cut them into smaller cubes. I left the skin on mine, but you can cut that off too if you’d like. Bake the squash for 45 minutes then let cool.
Once the squash is cool enough to handle, you can begin squeezing out the flesh. You will (or at least I did) have a tough outer layer on the flesh that was cooked. I just cut my pieces in half and squeezed. The flesh will come right out!
Add all of your squash to a blender and puree with a little water. You can also mash up your squash with a fork if your child is good with solids 🙂
Freeze your puree for a longer shelf life or store in an air tight container in your fridge.