Monday, November 16, 2009

Squash Me

It is winter squash season and I think they are my favorite veggies. However, one of these days I am going to lose a finger trying to cut them open. Maybe that is why I love them, because they are so hard to get in to. The best knives to use are either large, serrated bread knives or reciprocating knives. Below, are some winter squash recipes for you to try. Enjoy!

6 months and older
Butternut Squash Puree
1 medium butternut squash
This is the easiest method I have found to cook butternut squash for a puree.
Cut the ends off, then split the squash down the middle and clean out the seeds. Then quarter each half and put the pieces in a steamer. Cook until fork tender. Once the pieces have cooled slightly, use a spoon to scoop out the flesh. Puree with some cooking water if needed. For older babies and adults (you can serve this instead of mash potatoes with dinner) add some butter and a tablespoon or two of orange juice.

8 months and older
Pumpkin Waffles
These are Bailey's favorite; she ate four for breakfast yesterday morning!
1 sugar pumpkin (you can also use canned pumpkin puree)
Cut off the top of the pumpkin, split in half and scoop out the seeds. Put face down on a foil lined baking sheet and bake at 350 deg for about 45 minutes or until fork tender.
The waffle recipe is from
You can freeze the waffles in a single layer on a baking sheet. Once frozen, transfer to an airtight container and pop in the toaster when needed.

9 months and older
Rice stuffed squash
My usual recipe is from Everyday Food Magazine ( However, Mollie Katzen of Moosewood fame has just published a new cookbook titled "Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen" ( with a rice stuffed squash recipe that sounds even better. The recipe was published in our local paper so here is a link:
Just remember to reserve the almonds for an adult garnish if serving to babies.

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