Acorn Squash Ginger Baby Food Purée
Flavorful acorn squash mingles with spicy, fresh ginger for an easy baby food that the little will absolutely love! Great for the big kids, too.
Yield:
Ingredients
- 1 whole acorn squash medium
- 1 inch ginger root finely grated
- 1 tablespoon water breastmilk, or stock
Instructions
- 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
Notes
Lasts 4 days in fridge, 4 months in freezer.
Nutrition
Serving Size: 15g | Calories: 1cal | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Total Carbs: 1g | Sugar: 1g | Net Carbs: 1g