How to cook an acorn squash for baby food

Acorn Squash Ginger Baby Food Purée

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I hardly ever see acorn squash in baby food – why not? Instead, I see loads of butternut squash floating around on pouch printing, but I have a love-hate relationship with the ol’ butternut. You see, I hate peeling things. Hate it. We eat mashed potatoes with the skins always on. Why? I hate peeling things. We eat applesauce with a blush tone. Why? I hate peeling things. We eat a ton of acorn squash and like zero butternut squash. Why? I hate peeling things.

In fact, there was a butternut squash that lived in our kitchen rack for so long that my mother warned me to not eat it at one point. Leo had become “attached” to it, you see, because it was always there when they would walk around and talk about each little thing in the house. Butternut Squash was always there, and she’d warned him that one day we might eat him. . but since we hadn’t by that point, she said just don’t even bother. Or maybe she was concerned about our health..

So when it comes to winter squash, acorn is the way to go for baby! Butternut squash is so similar to sweet potato, and, guess what.. you don’t have to peel either or really deal with their skins at all. After cooking, the flesh of acorn squash draws away from the skin, so it comes off so easily and in one fell swoop. The flavor is a bit milder, making it perfect to pair with a bit of spicy, fresh ginger. It’s only enough to add a bit flavor, but mama, is it delish. In fact, you just might find yourself doubling this recipe and serving half at the big kids’ dinner..

Not that that’s happened in our house or anything.

Acorn squash is cheap, provides lots of easy volume, and is full of amazing nutrients for baby. The little one will love this!

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

▢ 1 whole acorn squash medium
▢ 1 inch ginger root finely grated
▢ 1 tablespoon water breastmilk, or stock

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicon mat.
Cut acorn squash in half, remove seeds with a spoon, and place on baking sheet, cut side up.
Roast in oven for about 45 minutes or until squash is tender and easily pierced with a fork. Remove from oven and let cool slightly.
When cool enough to handle, peel off squash skins and place squash in blender. Add ginger and puree for 1 minute, adding liquid in 1/4 cup increments until desired consistency is reached.
Makes 15 ounces
Lasts 4 days in fridge, 4 months in freezer

Lasts 4 days in fridge, 4 months in freezer.

Serving: 15g, Calories: 1kcal, Carbohydrates: 1g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Sugar: 1g, Net Carbs: 1g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Recipe from BabyFoodE.

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Roasted Acorn Squash Baby Food

byAmy Palanjian

Posted October 22, 2022

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Learn the easiest way to turn fresh acorn squash into Acorn Squash Baby Food—as both a puree and a baby-led weaning finger food. This can also work as an easy side dish for the entire family, or you can easily freeze portions for future weeks.

Acorn Squash Baby Food

When fresh winter squash like acorn squash is available, it’s such an easy option to make it and share it with babies and toddlers. At the end of summer and throughout fall and winter, this hard squash is usually affordable at both the grocery store and farmer’s markets. It’s wonderful as a baby food since it has a naturally sweet, yet subtle flavor—sort of in the same realm of flavor as butternut squash.

Acorn squash is really hard to peel since it has such an interesting curved shape, but the good news here is that you don’t even have to peel it to make this recipe. And acorn squash is straight-forward to cut. Winning!

Ingredients You Need

Here’s a look at what you need to make this recipe so you can pick up the ingredients at the store.

Acorn squash: Look for a firm, heavy acorn squash at the supermarket or farmer’s market. They are typically dark green with a yellow spot where it rested on the ground.
Olive oil: Extra-virgin olive oil is my preferred option for brushing onto the slices before roasting.
Cinnamon, cumin, Chinese Five Spice (optional): Any of these can add flavor to the slices. You can also leave them plain to enjoy the pure winter squash flavor.

Step-by-Step Instructions

Here’s a look at how to make this easy baby food recipe. Scroll down to the end of the post for the full details and timing.

Wash and dry the acorn squash. Slice the stem and base off.
Cut in half and scoop out the seeds.
Slice.
Arrange on a baking sheet. Drizzle with oil and sprinkle with any optional seasonings. Bake until fork tender.

Acorn Squash Puree

To turn the roasted squash into a puree, scoop the flesh off of the skin and add it to a blender. Blend, adding no-salt-added broth, breastmilk, formula or 1 tablespoon water, at a time until you have a smooth puree.

Baby-Led Weaning Acorn Squash

To serve the slices baby-led weaning style, serve one slice at a time. (The skin helps hold the squash together, and baby will typically spit it out. Demonstrate which side to eat the squash slice from.)

How to Store

Store puree in storage containers in the fridge for up to 5 days or freeze in ice cube trays and transfer frozen cubes to a freezer bag for up to 6 months. Thaw 1-2 cubes in a container overnight in the fridge. Store slices in storage container in the fridge for up to a week.

Best Tips for Success

Add a sprinkle of one of the optional spices for more flavor.
Combine with an equal amount of one of the following purees at a time to make an Acorn Squash Baby Food Combinations: Avocado Puree, Apple Puree, Pear Puree, Banana Puree, Spinach Puree, Green Bean Puree, Beets Baby Food, and Zucchini Baby Food.
Enjoy the roasted slices as a side dish for family dinner. You may want to add a little salt for yourself.
Roasted skin of acorn squash is edible, as it softens a lot when cooking. You can also just discard it.

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I’d love to hear your feedback on this post, so please rate and comment below!

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Author Amy Palanjian

Cuisine American

Course Baby Food

Calories 74kcal

Servings 4 -6

▢ 1 acorn squash
▢ 1 tablespoon olive oil
▢ ½ teaspoon cinnamon, cumin, Chinese Five Spice (optional)

Preheat the oven to 400 degrees F and line a baking sheet pan with parchment paper or foil.
Wash and dry the acorn squash. Slice the stem and the base off of the squash. Cut in half and scoop out the seeds with a spoon.
Slice into 1-inch crescent-moon-shape slices. Arrange in a layer on the prepared baking sheet. Drizzle the olive oil overtop and rub to coat, turning each piece over so both sides are coated in oil.
Sprinkle with any optional seasonings.
Bake for 18-20 minutes, or until the pieces are tender when poked with a fork.
To serve baby-led weaning style: Serve one slice at a time. (The skin helps hold the squash together and baby will typically spit it out. Demonstrate which side to eat the squash slice from.)
To make a puree: Scoop the flesh off of the skin and add it to a blender. Blend, adding 1 tablespoon water, no-salt-added broth, breastmilk, or formula at a time until you have a smooth puree.

Vitamix Blender
Storage Containers
Reusable Pouch

Add a sprinkle of one of the optional spices for more flavor.

Combine with an equal amount of one of the following purees at a time to make an Acorn Squash Baby Food Combinations: Avocado Puree, Apple Puree, Pear Puree, Banana Puree, Spinach Puree. and Zucchini Baby Food.

Enjoy the roasted slices as a side dish for family dinner. You may want to add a little salt for yourself.

Roasted skin of acorn squash is edible, as it softens a lot when cooking. You can also just discard it.

Serving: 0.25cup (or 1 slice), Calories: 74kcal, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 3mg, Potassium: 374mg, Fiber: 2g, Vitamin A: 395IU, Vitamin C: 12mg, Calcium: 36mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Pumpkin puree for babies, recipe - step by step recipe with photo.

The author of the recipe Alexander is the director of Cookpad.

Alexander - director of Cookpad @kislenko

Moscow, Russia

Today we will tell you how to make pumpkin puree for babies. The recipe is useful to all mothers of babies from four months.

By the fifth month of life, the child does not have enough nutrients from mother's milk, and vegetable and fruit purees begin to be introduced into baby food.

Pumpkin puree for babies is suitable for a baby's first introduction to vegetables. It is not only tasty, but also helps to adjust the work of digestion, gives the baby material for growth and proper development. Pumpkin helps to form bones and muscles, contributes to the health of the eyes, nerves, stomach, intestines, heart, prevents anemia, improves children's sleep, strengthens the immune system.

Pumpkin puree is introduced into the children's diet after squash puree and cauliflower puree, which do not cause allergies. The baby should like the taste, color and aroma of pumpkin, because they are brighter than what he has already tried.

It is recommended to give pumpkin puree to a child at least three times a week (unless he has an allergy, which, to be fair, is very rare for pumpkin). At first, limit yourself to half a teaspoon, as the digestive system must get used to the new type of food.

Pumpkin puree can be combined with other vegetables or fruits: carrots, potatoes, apples, bananas, etc. Sugar can be added at your discretion, but pediatricians do not recommend doing this for at least a year. Better add sweet fruit. Pumpkin should be chosen young, weighing up to 3-5 kg. It is sweeter and juicier and easier to peel.

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Alexander - director of Cookpad @kislenko

04 October 2016, 07:00 Moscow, Russia

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Pumpkin puree recipe for homemade baby food

At the age of 4-5 months, parents of babies begin to introduce the first complementary foods to their babies, as at this time they are deficient in substances useful for a growing body, which are already in breast milk or mixtures. The digestive system of the baby is already ready to accept new food. Most often, vegetables are offered to the baby for the first acquaintance with a new food. Homemade baby pumpkin puree is very good for the first feeding for the baby. Pumpkin puree contains many useful trace elements (especially carotene), contains fiber. Pumpkin will attract the baby with its pleasant taste and bright color. How to cook pumpkin puree and how much to cook pumpkin for baby puree you will learn in this article.

Note!!! Pumpkin puree helps regulate digestion. And freshly squeezed juice relieves bloating, constipation, and also helps with inflammation of the urinary system.

Pumpkin for the first baby feeding is prepared very easily and quickly.

Contents

Preparation

20 minutes

Cooking time

20 minutes

0096

Pumpkin 300 grams

Water 2 cups

Output: 160 grams (2 80-gram baby food jars) pieces for a child (the larger the pumpkin is cut, the longer it will cook)

2. Next, put the pumpkin in a saucepan and pour water. Cook for about 20 minutes until the pumpkin becomes soft.

Important!!! For children up to a year, it is better to cook a pumpkin longer, for older kids - you can cook it for less than 5-10 minutes.

3. When the pumpkin is cooked, cool and beat with a blender. If the gruel is too thick, you need to add the water in which the vegetable was cooked, or you can add just boiled water.

Important!!! For small children, the pumpkin must still be rubbed through a sieve in order to avoid getting large pieces when feeding.

4. You should end up with 2 servings. We put one serving in a jar of baby food, cool and put in the refrigerator. The second portion can be immediately given to the child.

Important!!! Before giving pumpkin puree to your baby for the first feeding, you need to make sure that the baby is not allergic to it. Therefore, you should introduce a new product to the crumbs a little bit, starting with a teaspoon.

It is best to make pumpkin puree for babies for 2 days. If you want to stock up on mashed potatoes for a week, then you need to cook more pumpkins, you also need to sterilize all jars and lids well, and bring the mashed potatoes to a boil before laying.

Baby pumpkin puree can also be used to make pumpkin rice porridge. The recipe can be viewed here.

You may be interested in reading the article "Rice and pumpkin porridge with your own hands." Read here...

Given that the pumpkin is large, it can be cleaned, cut, portioned into bags and frozen. The recipe for freezing pumpkin for the winter can be found here.

You might be interested in the article How to Freeze a Pumpkin for the Winter. Read here…

Pumpkin puree can be diluted with bananas, apples, carrots, potatoes, as well as other vegetables, fruits (provided that the child is not allergic to them).

We presented you with a very easy-to-prepare recipe for pumpkin puree for babies and told you how to cook pumpkin for the first feeding.
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