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..
Acorn squash is cheap, provides lots of easy volume, and is full of amazing nutrients for baby. The little one will love this!
- 1 medium acorn squash
- 1 inch ginger root, finely grated
- 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 ¼ cup increments until desired consistency is reached.
- Makes 15 ounces
- Lasts 4 days in fridge, 4 months in freezer
Recipe from BabyFoodE.