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Sage Spoonfuls Jars filled with Butternut Squash

Acorn Squash

Ingredients

  • 1 Acorn Squash Cut in half, Lengthwise; Remove Seeds & Stringy Fibers

Instructions

  1. Preheat your oven to 425 degrees and line a baking sheet with unbleached parchment paper. Place the acorn squash cut side down on the baking sheet and put into the oven on the center rack. Roast for about 45 minutes, until the squash is completely cooked through and fork tender.

  2. Remove from the oven and let cool for 5 minutes. You can either peel the skin right off or scoop the squash out of the skin. Place the squash into a large mixing bowl and blend until smooth using your Sage Baby Puree & Blend immersion blending rod. Let cool and serve or store.

  3. This recipe yields a lot of baby food. It can be stored in your Sage Spoonfuls jars for up to 3 days in the fridge and up to 3 months in the freezer.