How To Make Squash Baby Food Tips & Recipes
Squash is a great starter food and can be fed to baby as early as 4 months. My daughter was ready for solids at the end of summer, so her very first food was fresh summer squash from the garden. Great varieties of fresh squash, like acorn and butternut, can be found well into autumn.
How to make squash baby food Summer Squash
Summer squash is best when picked young because it will have soft skin and fewer seeds. It also contains a lot of water, so you won’t need to add much when making purees. They have a relatively short storage life but if you prepare it into a puree before freezing, it will keep for about 3 months. Unprepared summer squash doesn’t freeze well because of the high water content.
To make a basic puree, you’ll need:
-2 small summer squash
-1/4 cup water**
1. Remove tips of squash and cut into chunks. You can leave the skin on. Steam or boil. 2. Add cooked squash to processor and puree, adding up to 1/4 cup of water until you reach the consistency that’s right for your baby.
**Remember, a lot of vitamins end up in the water during the cooking process, so use the cooking water if you can!
How to make squash baby food Acorn Squash
Acorn Squash is a round, green squash that you’ll see through autumn and winter months. Unlike summer squash, it can go into the freezer without being pureed. You’ll still need to cook it first. Chunks of cooked acorn squash are easy for baby to pick up, making it a good first finger food.
1. Preheat oven to 400° F
2. Slice an acorn squash in half. Use a spoon to remove the seeds and gross stringy stuff (does that stuff have a name??)
3. Add 1/4 inch of water to a pan. Place each half in the water skin side down.
4. Bake for 45 min- 1 hr until tender. Prick with a fork to make sure the flesh is soft all the way through!
5. Once squash is cool enough to handle, you can scrape out the flesh with a spoon and put it into a food processor to puree OR dice it into small pieces and freeze it for later.
How to make squash baby food Butternut Squash
Butternut squash can be intimidating. Their hard skin is inedible and just about impossible to peel off. I tried it once for about five minutes and immediately filed the experience alongside some of my poorest life choices. Fortunately, by baking it the flesh scoops out easily! When making puree, I treat it much the same as acorn squash.
1. Preheat oven to 400° F
2. Slice off top and bottom of the butternut squash so it is steady when you sit it upright. Then, stand it upright and slice down through the middle, cutting it in half lengthwise.
3. Use a spoon to remove the seeds and stringy stuff.
4. Add 1/4 inch of water to a pan. Place each half in the water skin side down.
5. Bake for 45 min- 1 hr until tender. Prick with a fork to make sure the flesh is soft all the way through!
6. Once squash is cool enough to handle, you can scrape out flesh with a spoon into a food processor to puree OR dice it into small pieces and freeze it for later.