This yummy acorn squash puree is a great first food for baby or vegetable side dish. It can also be added to muffins, breads, pancakes or more.
- 1 large acorn squash
- 2 tablespoons coconut oil
- 1/2 teaspoon cinnamon
- Honey (to taste, if required)
Preheat oven to 400 degrees.
Cut the acorn squash along one of the natural lines. Follow the cut all the way around. You can change direction if you need to.
Pull the sides away from one another until it splits.
Place the squash, cut side up, in the pan. Cover with aluminum foil if you want to.
Bake at 400 for 1 hour. When finished, use a large spoon to scoop out the flesh.
Place the scooped out squash into a medium-sized bowl. Add other ingredients
Puree until smooth
We find this recipe sweet enough for an after dinner treat.
If you need it sweeter, simply add a little honey or maple syrup.
This puree goes great in muffins!
- Prep Time: 5
- Cook Time: 45
- Category: Side Dish
- Cuisine: American
Keywords: Acorn squash