ACORN SQUASH (FOR BABIES)
This simple recipe is for babies 4 months and up. You can substitute water for the apple juice. Serving size really depends on the amount of food your baby is eating. The serving size entered is for a baby about 4 months old.
Provided by Legna
Categories Vegetable
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Peel the squash and discard the seeds.
- Cut the squash into quarters and place in a casserole dish.
- Pour the apple juice over the squash quarters.
- Sprinkle with the cinnamon.
- Bake 350°F for 1 hour, or microwave 10 - 15 minutes.
- Cool slightly.
- Puree, adding more apple juice/water to desired consistency.
- Freeze in ice cube trays.
Nutrition Facts : Calories 18.6, Fat 0.1, Sodium 1.4, Carbohydrate 4.8, Fiber 0.7, Sugar 0.3, Protein 0.3
ACORN SQUASH WITH BABY BITTER GREENS
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Scrub the acorn squash. Slice it crosswise into 1/2-inch rings. Remove and discard the pulp and seeds. Combine the squash rings with 1/4 cup of the oil, the pimenton and some salt and pepper in a large bowl and toss to coat. Spread the squash on a baking sheet and roast until tender, 20 to 40 minutes.
- Meanwhile, whisk together the vinegar, shallot, mustard and sugar in a small bowl. Add the remaining 1/4 cup oil in a steady stream, whisking constantly. Toss the greens and cheese with half of the dressing in a large salad bowl. Season with salt and pepper and toss again. Arrange the squash rings over the top and drizzle with the remaining dressing. Scatter the Sweet and Salty Pepitas over the squash and serve.
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
- Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely. Yield: 2 1/2 cups
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