Simple Roasted Acorn Squash

Ingredients

• 1 acorn squash

• 1–2 tsp olive oil or unsalted butter (optional)

• Pinch of cinnamon or nutmeg (optional)

Instructions

1. Preheat oven to 400°F (200°C).

2. Prepare the squash:

   • Wash the outside.

   • Cut it in half lengthwise and scoop out the seeds with a spoon.

3. Roast:

   • Place cut side down on a parchment-lined baking sheet.

   • Bake for about 35–45 minutes, until very soft when pierced with a fork.

4. Cool and scoop:

   • Let it cool, then scoop the soft flesh from the skin.

5. Mash or blend:

   • For younger babies: puree with a bit of water, breast milk, or formula until smooth.

   • For older babies: mash with a fork or serve small soft cubes for self-feeding.

Optional Flavor Combos

• Squash + applesauce – naturally sweet and gentle on tummies

• Squash + banana + cinnamon – cozy flavor for fall

• Squash + quinoa or oatmeal – for added texture and nutrients

Storage

• Fridge: up to 3 days in an airtight container.

• Freezer: up to 3 months (use baby food trays or ice cube molds).