Maple Apple Acorn Squash

the finished product

Fall is my favorite season. Favorite foods. Favorite holidays. And it is just around the corner! The weather is starting to get cooler, so here is my first fall themed recipe. I make this in a sweet version with cinnamon and a savory version that I pair with chicken. Little A loves his squash! This recipe is for a puree, but if your little one is into self finger feeding, just mix the chunks of apples and squash together and serve as a finger food.

1 large acorn squash

2 small apples - whatever is your favorite type

4 tsp. olive oil

2 tsp. maple syrup

1 tbls. butter

Preheat oven to 375 degrees. Cut acorn squash in half lengthwise and scoop out seeds - reminds you of pumpkin carving, doesn't it? Place on cookie sheet and brush each half with 2 tsp. olive oil. Peel and core apples and dice them. I left the peels on in this batch because I was feeling lazy...if your baby is older, feel free to leave the peels on, too!

Put 1/2 diced apples in the middle of each squash. Drizzle with maple syrup and dot the top of each squash with 1/2 tbls. butter. 

Bake for 45 - 60 minutes, depending on the size of your squash. You want the squash and apples to be fork tender. Remove from the oven and cool about 15 minutes. If your apples get a little burnt on top, don't worry - or just remove those apples, believe me there will be plenty of apples still!

Empty the apples into a food processor along with the juice. Peel the squash (it should come off easily), cut into chunks and place in the food processor with the apples. At this point, you need to decide if you want this to be a sweet or savory puree. If you want a sweet puree, add in apple juice to almost cover the squash and sprinkle in a little cinnamon. If your after a savory puree, add in a little more olive oil and chicken broth to almost cover the squash. Them puree to your desired consistency and serve or freeze in ice cube trays.