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Roasted Acorn Squash Puree

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By Joachim Splichal and Christine Splichal

Posted July 23rd, 2007

This article is reprinted with permission from Feeding Baby: Simple, Healthy Recipes for Babies and Their Families, by Joachim Splichal, (2003, Ten Speed Press)

Feeding Baby: Simple, Healthy Recipes for Babies and Their Families

Servings:	12
Author Notes:	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.
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
Instructions:	Makes 3 Cups Preheat the oven to 400°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 purée. Serve immediately. Freeze leftover purée that won't be eaten the next day.