Roasted Acorn Squash Baby Food

With options for a puree and a baby-led weaning finger food. This can also work as an easy side dish for the entire family!

Ingredients:  – Acorn squash: Look for a firm, heavy acorn squash.  – Olive oil – Cinnamon, cumin, Chinese Five Spice (optional)

1

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.

2

Cut in half and scoop out the seeds with a spoon. The seeds can be discarded. Slice into 1-inch crescent-moon-shape slices.

3

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.

4

Sprinkle with any optional seasonings. Bake for 18-20 minutes, or until the pieces are tender when poked with a fork.

5

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.)

6

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.

7

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.

8

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