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Acorn squash and ginger baby food puree. Easy, cheap, and so flavorful and nutritious for baby. Great for big kids too!

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.
Course Baby Food
Cuisine Baby Food
Keyword acorn squash, baby food, ginger, puree
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 15
Calories 1kcal
Author Cheryl Malik


  • 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