0 comments / Posted by Kamryn Walden

Stage 1 Age Group: 4 months +

Cook Time: 45-60 Min

Makes: 15 oz

 

Ingredients

  • 1 medium acorn squash, cut in half and de-seeded
  • 1 inch fresh ginger root, finely grated or 1/2 tsp ginger powder
  • 1/4 cup water or breast milk

 

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place on baking sheet, skin side down.
  3. Cook in oven for 45-60 minutes or until squash is tender and can be pricked with a fork. Let cool slightly. 
  4. When cool enough to handle, remove squash from skin and place in blender. Add ginger and puree for 1 minute adding liquid in 1/4 cup increments, if needed.
  5. Store in an air-tight container. Good in the fridge for up to 4 days or 3 months in the freezer.

 

Inspired by: babyfoode.com

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