Acorn Squash

With Autumn in the air, it's so nice to eat with the seasons and enjoy acorn squash. Another easy to prepare veggie, acorn squash is similar to butternut squash in texture and flavor, though it is slightly nuttier than butternut squash. Dark green in color, often with yellow patches, and similar in appearance to an acorn, acorn squash is prepared in a similar method to butternut squash. It is high in potassium and vitamin C, and a good source of fiber.

One large acorn squash makes enough to fill an ice cube tray for freezing for baby and a small pot of acorn squash soup for two.

Baby's Age: 6 months and up, adding more flavors as baby gets older

Consistency: pureed

Baked Acorn Squash

1 large acorn squash

butter (optional)
salt (optional)
maple syrup (optional)
brown sugar (optional)

Preheat over to 350 degrees. Sharpen a large knife and cut the acorn squash in half down the middle. Set squash flesh side up in a glass or ceramic dish. If making for a young baby, there is no need to add anything to the squash. If making for a slightly older baby (11 months+) or toddler, you may want to dot with butter, drizzle with maple syrup, or sprinkle with brown sugar or salt, or any combination of these, keeping in mind that young taste buds are very sensitive to flavor, so use toppings conservatively! Cover the squash very lightly with aluminum foil and bake for 1 hour, or until butter knife inserted into flesh of squash slides in easily.

Allow squash to cool before pureeing, adding water to thin as necessary.

I typically use half the squash for making baby food and the other half for making soup for me.

To make soup of the remaining squash, scoop the flesh of the squash into a blender. Add 3/4 to 1 can of chicken broth and 1/4 to 1/2 cup half-and-half, to taste. Blend for a few minutes and season to taste with salt and pepper. This soup makes a great meal starter.