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Roasted Acorn Squash Puree
Recipe is from Feeding Baby: Simple, Healthy Recipes for Babies and Their Families (Ten Speed Press, 2003) by Joachim and Christine Splichal
Ingredients
2 acorn squash, about 5 inches in diameter, halved and seeds and strings removed
3 tablespoons extra virgin olive oil
1/4 cup firmly packed dark brown sugar (optional)
1/4 teaspoon ground cinnamon (optional)
2 tablespoons low-sodium chicken broth, warmed
Directions
Preheat the oven to 400 degrees F. Set the squash halves cut side up, brush them with the oil and sprinkle with the brown sugar and cinnamon. Wrap the halves in aluminum foil, place on a baking sheet and roast for 30 to 40 minutes, until tender and easily pierced with the tip of a knife. Remove from the oven and set aside until cool enough to handle.
Scrape the flesh of the squash from the peel and transfer to a blender or food processor fitted with a steel blade. Add the warmed chicken broth and puree.
Serve immediately. Freeze leftover puree that won't be eaten the next day. Makes 3 cups.
Note: The squash can be prepared to the point before the chicken broth is added and kept in the refrigerator for up to two days. To finish, puree with the warmed chicken broth. Leftover puree can be frozen or mixed into yogurt or a soup.
Tastes: (6 to 9 months)
Suggestions
Squash is rich in beta-carotene, folic acid and fiber, making it a good choice for your baby's diet. The brown sugar and cinnamon are optional, although they add a wonderful flavor to the squash and will make it enticing for older children and adults.