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)
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. The seeds can be discarded. 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.
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.
Enjoy the roasted slices as a side dish for family dinner. You may want to add a little salt for yourself.