I whipped up a batch of delicious acorn squash puree for Quinn today. It is so sweet, so creamy, so easy and… dare I say… so cozy. You will feel like Mother of the Year for making this. Everyone wins.
Embarrassingly simple recipe after the jump…
What to do:
Preheat oven to 350 degrees
Wash the outside of your squash
Cut squash in half and place open-side-down in a baking dish or cookie sheet
Pour a bit of water in. Just enough to cover the surface of the dish
Bake for 45 minutes or until skin is easily pierced.
Let cool for a bit
Scoop the flesh out into a blender or Cuisinart
Puree, adding a tablespoon of water at a time until smooth.
At this point it is ready to serve.
Since you have a large batch, individual servings can be frozen in an ice-cube tray and then transferred to a freezer bag. Or in individual, reusable, freezer-friendly containers.
I’ve always thought it would be a great idea to trade different veggie purees with other mamas. Have a little puree swap/playdate. We know how to party here at Prudent Baby, right?
Oh, and it you’re not already sold… making your own purees is about 1/4 – 1/10th the price of store-bought. Prudent.
