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+ servings
small clear jar sitting on a silver plate and white plate. The jar is filled with acorn squash baby food puree.


5 stars (1 rating)
Acorn Squash + Ginger baby food puree is simple to make and easy to eat! Baby will love the squash's mild flavor mixed with ginger for a little zip to waken up their taste buds.


  • 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!

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