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Baby's First Thanksgiving

Baby's First Thanksgiving

Acorn squash puree

Look for squash that is heavy for its size, with a dull appearance and hard rind. Acorn squash should be acorn in shape with deep furrows, with green to yellow-gold rind and a yellow/orange flesh. 

Ingredients:

1 large acorn squash

1/8 tsp nutmeg

1/8 tsp cinnamon

Directions:

1. Prep: Wash squash and cut in half. Remove seeds with a spoon.

2. Cook:

Oven Method: Preheat oven to 350 degrees. Place squash halves face down in a roasting pan. Pierce the squash with a fork 2 or 3 times. Pour ½ cup of water in the bottom of the pan. Sprinkle squash with nutmeg and cinnamon. Bake for 45 minutes. The squash is done if a fork slides easily into it or it can be mashed with ease. Let cool.

Microwave Method: Place the squash in a microwave-safe dish. Pierce the squash with a fork 2 or 3 times. Pour ½ cup of water in the bottom of the dish. Sprinkle squash with nutmeg and cinnamon. Cover with a lid. Cook on HIGH for 13-15 minutes. Let stand for 5 minutes. The squash is done if a fork slides easily into it or it can be mashed with ease. Let cool.

3. Puree:

Scoop squash away from the skin and place in a blender or food processor. Discard the skin. Add ½ cup of water and begin to puree. You may need to add an additional ¼ to ¾ cup of water to achieve a smooth texture. At least once during the puree process, stop the appliance and scrape down the sides of the bowl with a spatula.

4. Freeze:

Spoon the pureed squash into ice cube trays and cover them. Put them in the freezer overnight.

5. Pop and Store:

Write “ACORN SQUASH” and the date on a freezer storage bag. Remove the baby food trays from the freezer and quickly run hot water over the back of the tray. Twist the tray to pop the squash cubes out and into the freezer storage bag. Place the storage bag in the freezer.

Makes: 24 one-ounce servings