Learn the easiest way to cut fresh acorn squash so you can roast it, bake it, puree it, and more for baby food and side dishes. Plus: get storage info and more.
Wash and dry the acorn squash. Slice the stem and base off.
Cut in half right across the center. Scoop seeds out of each half with a spoon. Discard the seeds.
Place each half cut-side down so the squash is stable. Slice into 1-inch crescent-shape slices.
To bake: Arrange in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and rub to coat, turning each piece over so both sides are coated in oil. Sprinkle with any optional seasonings. Bake at 400 degrees F for 18-20 minutes or until soft when poked with a fork.
To air fry: Arrange in a single layer on a piece of parchment paper cut to fit your Air Fryer. Drizzle with olive oil and rub to coat, turning each piece over so both sides are coated in oil. Sprinkle with any optional seasonings. Air-fry at 400 degrees F for 10-12 minutes or until soft 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 water, no-salt-added broth, breastmilk, or formula 1 tablespoon at a time until you have a smooth puree.
Notes
Store uncooked slices in a storage container in the fridge for up to a week.Store cooked slices in a storage container in the fridge for up to a week and serve leftovers cold, at room temperature, or slightly warmed.Store puree in a storage container 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. Thaw 1-2 cubes in a container overnight in the fridge. Add a sprinkle of one of the optional spices for more flavor. You may want to add a little salt for yourself.Roasted skin of acorn squash is edible, as it softens a lot when cooking. You can also discard it.