Winter Squash, like butternut squash and acorn squash, is a wonderful first food for your baby. Squash may be offered as early as 4 – 6 months old. Butternut and acorn squash are wonderful additions to baby’s first foods. These winter veggies roast up to tasty flavorful perfection and blend and puree into as thin of a texture as you require.
The best way to cook butternut squash, acorn squash and other winter squash for baby food recipes is to bake or roast the squash. You retain the most nutrients while bringing out the most flavor. Roasting or baking winter squash is also easier because you won’t spend forever and a day tying to peel and cube the squash for steaming or boiling.
Squash Baby Food Recipes – Butternut or Acorn Squash – Basic Purée (4)6 months+
1 acorn or butternut squash
1. Cut acorn or butternut squash in half, scoop out seeds
2. Place halves face down in a pan and cover with an inch of water
3. Bake in a 400 degree oven for 40 minutes to 1 hour – be sure the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place squash "meat" into a food mill such as the Kidco Basic Natural Feeding System
5. Add water as necessary to achieve a smooth, thin consistency.
This recipe freezes wonderfully for future eating. Store the extra in your baby cubes or frozen food containers
Keep track of the freshness of the food in the refrigerator with a Days Ago Magnetic Timer
As the nutritional content of Winter squash varies with the variety of squash, you will find a nutritional summary accounting for all varieties below:
Nutrition Facts (1 cup cooked-baked, cubes)
Calories – 79.95
Protein – 1.82 grams
Carbohydrate – 17.94 grams
Dietary Fiber – 5.74 grams
Calcium – 28.7 mg
Iron – 0.67 mg
Potassium – 895.85 mg
Folate – 57.40 mcg
Vitamin A – 7,291.85 mg