Roasted Acorn Squash Puree Recipe
- Preheat oven to 400 degrees.
- Wash one acorn squash thoroughly with a mild soap so bacteria on the rind will not transmit to the flesh when you cut it.
- Dry it so it will not be slippery when cutting it.
- Lay the acorn squash on its side onto a cutting board.
- Cut off both ends of the acorn squash.
- Place one cut end onto the cutting board so that the other cut end is facing up.
- Cut the acorn squash in half using a large kitchen knife, starting at the top and working the knife all the way down.
- Using a spoon or an ice cream scoop, remove all seeds and stringy membranes from both halves.
- Add 1″ of water into a glass baking dish.
- Place the two halves flesh down into the glass baking dish.
- Loosely cover the baking dish with aluminum foil.
- Place the glass baking dish in the oven and roast for 45 mins.
- Remove from oven, remove the aluminum foil and let cool just long enough to handle.
- Remove the acorn halves using a spatula and put them onto a plate.
- Using a spoon, scoop out the flesh and put in Vitamix or blender.
- Discard the skin.
- Add 4 ounces of the retained water from the baking dish (it contains a lot of nutrients) and 2 scoops of formula OR 4 ounces of breast milk.
- Blend until it can easily pour into ice cube trays.
- Add more water or breast milk if puree is too thick.
This short video will show you another way to cut an acorn squash
Acorn Squash Puree Mixtures
- Apples: 4 months
- Bananas: 4 months
- Barley: 4 months
- Blueberries: 8 months
- Butternut Squash: 4 months
- Brown Rice Cereal: 4 months
- Carrots: 6 months
- Green Beans: 6 months
- Kale: 6 months
- Mangoes: 6-8 months (depending on cooking method)
- Oatmeal Cereal: 4 months
- Parsnips: 6 months
- Peaches: 6 months
- Pears: 4 months
- Peas: 6 months
- Pumpkin: 6 months
- Sweet Potatoes: 4 months
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