Learn the easiest way to turn fresh acorn squash into Acorn Squash Baby Food—as both a puree and a baby-led weaning finger food. This can also work as an easy side dish for the entire family, or you can easily freeze portions for future weeks.
Acorn Squash Baby Food
When fresh winter squash like acorn squash is available, it’s such an easy option to make it and share it with babies and toddlers. At the end of summer and throughout fall and winter, this hard squash is usually affordable at both the grocery store and farmer’s markets. It’s wonderful as a baby food since it has a naturally sweet, yet subtle flavor—sort of in the same realm of flavor as butternut squash.
Acorn squash is really hard to peel since it has such an interesting curved shape, but the good news here is that you don’t even have to peel it to make this recipe. Winning!
Ingredients You Need
Here’s a look at what you need to make this recipe so you can pick up the ingredients at the store.
- Acorn squash: Look for a firm, heavy acorn squash at the supermarket or farmer’s market. They are typically dark green with a yellow spot where it rested on the ground.
- Olive oil: Extra-virgin olive oil is my preferred option for brushing onto the slices before roasting.
- Cinnamon, cumin, Chinese Five Spice (optional): Any of these can add flavor to the slices. You can also leave them plain to enjoy the pure winter squash flavor.
Here’s a look at how to make this easy baby food recipe. Scroll down to the end of the post for the full details and timing.
- Wash and dry the acorn squash. Slice the stem and base off.
- Cut in half and scoop out the seeds.
- Arrange on a baking sheet. Drizzle with oil and sprinkle with any optional seasonings. Bake until fork tender.
Acorn Squash Puree
To turn the roasted squash into a puree, scoop the flesh off of the skin and add it to a blender. Blend, adding no-salt-added broth, breastmilk, formula or 1 tablespoon water, at a time until you have a smooth puree.
Baby-Led Weaning Acorn Squash
To serve the slices 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.)
How to Store
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. Thaw 1-2 cubes in a container overnight in the fridge. Store slices in storage container in the fridge for up to a week.
Best Tips for Success
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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.
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.
Add a sprinkle of one of the optional spices for more flavor.
Combine with an equal amount of one of the following purees at a time to make an Acorn Squash Baby Food Combinations: Avocado Puree, Apple Puree, Pear Puree, Banana Puree, Spinach Puree. and Zucchini Baby Food.
Enjoy the roasted slices as a side dish for family dinner. 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 just discard it.
Serving: 0.25cup (or 1 slice), Calories: 74kcal, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 3mg, Potassium: 374mg, Fiber: 2g, Vitamin A: 395IU, Vitamin C: 12mg, Calcium: 36mg, Iron: 1mg