- 1 medium acorn squash
- 1/4 tsp fresh ginger root finely grated
- 1/4 cup water breast milk or stock
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicon mat.
Cut acorn squash in half, de-seed and place on baking sheet, skin side down.
Cook in oven for 45-60 minutes or until squash is tender and can be pricked with a fork. Let cool slightly.
When cool enough to handle, remove squash from skin and place in blender. Add ginger and puree for 1-2 minutes adding liquid in 1/4 cup increments, if needed, until you have your desired consistency.
Additional Spices: instead of ginger, try adding in 1/2 tsp cloves, 3-4 basil leaves, 1 tsp fresh minced rosemary, 1/2 tsp cinnamon or even 1/2 tsp coriander.
Age: 4 months and up
Yield: roughly 15 ounces
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!