Learn how to make homemade acorn squash puree to use as baby food or in baked goods, mashed squash, soup, and other recipes. The process is easy and can be done several different ways.

acorn squash puree in a glass bowl on a counter

You’re probably familiar with adding pureed pumpkin and maybe even pureed butternut squash to recipes, but what about acorn squash? It’s just as easy to puree this type of winter squash! Plus, you can use it in so many ways.

If you are starting solid foods with your baby and opt to start with purees or a mix of purees and baby led weaning, acorn squash is a great, nutritious option to introduce to a little one. You can also use this puree in tons of recipes, including baked goods.

Finally, this post will be helpful for those of you who have a lot of squash on hand and want to preserve it for later use. Acorn squash puree freezes beautifully!

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Instructions
Equipment
Recipes
For Baby
Storage
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Instructions

Here’s an overview of how to make this recipe, including options for cooking the squash in the oven, Instant Pot, or steamer. For the full recipe card, scroll to the bottom of the post.

acorn squash cut in half on a cutting board with spoon scooping out seeds

Slice the acorn squash in half from the stem to bottom.

halved and deseeded acorn squash halves on a counter

Remove and discard the seeds.

Cook the acorn squash in one of the following ways:

Roasted: Rub the flesh of the acorn squash with a little olive oil. Place the halves cut side down on a baking sheet lined with parchment. Bake at 400 degrees F for 40 to 50 minutes until tender. The squash is finished cooking when it can easily be pierced with a fork. Increase the cooking time for very large squash.
Instant Pot: Pour a cup of water in the bottom of an Instant Pot (6-quart size or bigger). Place the trivet in the pot and the acorn squash halves on top of it. Seal the lid, making sure the vent knob is turned to “sealing.” Cook on high pressure for 7 minutes, then let the pressure release naturally for 10 minutes. Turn the knob to “venting” to release any remaining pressure. See my Instant Pot Acorn Squash for more information.
Steamed: After you halve and deseed the squash, remove the skin and cut it into smaller pieces. Place the pieces in a steamer basket. Put the basket over 1 inch of boiling water in a pot. Cover and let the squash cook for 15 to 20 minutes until fork-tender.

cooked acorn squash with a spoon scooping out the flesh

After you have cooked the squash using your preferred method, scoop the flesh into a food processor or blender.

acorn squash pureed in a food processor on a counter

Blend the squash until you get a smooth puree.

Equipment

Here are the various tools you can use to make acorn squash puree. These are all tools that I personally have and enjoy using.

Recipes

Add acorn squash puree to yogurt, smoothies, energy bites, or soups. You can even stir some into risottos or chilis. It can be used in baked goods like my Acorn Squash Bread and in place of pumpkin or butternut squash puree in most other baking recipes. If you are making Mashed Acorn Squash but want a smoother texture than a potato masher would give you, puree it first and then add seasonings.

For Baby

As a baby food, acorn squash puree can be used alone or in combination with other purees when your baby is ready for combos. Try it with apples, bananas, sweet potatoes, avocado, carrots, ginger, cinnamon, and even pureed turkey or chicken.

Storage

Keep pureed squash in an airtight container in the refrigerator for 7 to 10 days. You can also freeze it in airtight containers or Stasher bags for up to 6 months.

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