Acorn Squash Puree

Ingredients

• 1 small acorn squash (about 400g)
• 2–3 tablespoons water

Method

1. 01

   Preheat the oven to 200°C (400°F). Carefully cut the acorn squash in half from stem to tip using a sharp knife.

2. 02

   Scoop out the seeds and stringy fibres from the centre using a spoon.

3. 03

   Place the squash halves cut-side down on a parchment-lined baking tray. Bake for 35–40 minutes until the flesh is very tender.

4. 04

   Remove from the oven and allow to cool until safe to handle. Scoop the soft flesh away from the skin.

5. 05

   Transfer flesh to a blender and blend with 2–3 tablespoons of water until completely smooth and creamy.

How to offer

Serve warm on a preloaded spoon. The natural nutty sweetness makes it a great first food for babies.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.

Nutrition note

Excellent source of vitamin A and vitamin C. Rich in potassium, magnesium, and fiber. Contains B vitamins for energy.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer