Roasted Acorn Squash Purée *For BABY! |
| Name: |
TERRI DISHMAN |
| Base: |
McGUIRE AFB, NJ. |
| Recipe: |
2 acorn squash about 5 inches in diameter halved and seeds and strings removed.
3 tablespoons of EVOO*extra virgin olive oil.
1/4 cup firmly packed light brown sugar,*optional.
1/4 teaspoon ground cinnamon.
2 tablespoons low-sodium chicken broth warmed.
Preheat oven to 400F set squash halves cut side up brush them with oil and sprinkle with the brown sugar and cinnamon.
Wrap halves in aluminum foil place on a baking sheet and roast for 30 to 40 minutes until tender and easily pierced with the tip of a knife.
Remove from oven and set aside until cool enough to handle.
Scrape the flesh of the squash from the peel and transfer to a blender or food processor,add warmed chicken broth and purée.
Serve immediately.
Freeze leftover puree that won't be eaten the next day. Makes 3 cups.
*Squash can be prepared prior to chicken broth being added and kept in refrigerator for up to two days.
Finish purée the warmed chicken broth.
Leftover purée can be frozen or mixed into yogurt or a soup.
Tastes Ages-6 to 9 months old.
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