Because of its mild flavor, soft texture and lack of allergens, acorn squash makes an ideal early food for your baby. Rather than buying baby food from the store, you can prepare acorn squash for your child at home, allowing you to ensure that your baby is not ingesting unnecessary preservatives, sugar or salt. You can either blend the squash to a smooth consistency or give it to your baby in bite-sized chunks depending on whether he is eating pureed or finger foods.
Step 1
Preheat the oven to 375 degrees F. Scrub the acorn squash under running water to remove any dirt or pesticides.
Step 2
Cut the squash in half lengthwise with a sharp knife. Scoop out the seeds and strings with a metal spoon.
Step 3
Place the squash cut side up on a baking pan or rimmed baking sheet. Pour 1/4 inch of water into the pan and cover it tightly with aluminum foil. Bake the squash until the rind is tender when pierced with a fork.
Step 4
Scoop the flesh out of the rind. If you are spoon-feeding your baby, mash the squash with a vegetable masher or puree it in a blender or food processor. Add breast milk or formula to a baby-sized portion until it reaches a consistency your baby can handle. If your baby is eating finger foods, cut the flesh into bite-sized squares for your baby.
Step 5
Refrigerate unused squash for up to three days, or freeze it for up to three months.
Tips and Warnings
- Add breast milk or formula only to the portion you wish to feed your baby rather than to the squash you are freezing or refrigerating. This is particularly important for formula, as it separates when frozen. To freeze the squash in baby-sized portions, fill each section of an ice cube tray with squash. Cover the tray with plastic wrap and reheat one cube at a time when feeding your baby.
- Once you've served squash to your baby, discard any that she does not eat, as the bacteria from her mouth may get into the squash and make her ill if you serve it again.
Things You'll Need
- 1 acorn squash
- Sharp knife
- Metal spoon
- Water
- Baking pan or rimmed baking sheet
- Aluminum foil
- Blender or vegetable masher
- Ice cube tray (optional)
- Plastic wrap (optional)
References
- "Joy of Cooking 25th Anniversary Edition"; Irma S. Rombauer et. al.; 2006
- "The Baby & Toddler Cookbook"; Karen Ansel and Charity Ferreira; 2010
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