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.
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!
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.
Slice the acorn squash in half from the stem to bottom.
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.
After you have cooked the squash using your preferred method, scoop the flesh into a food processor or blender.
Blend the squash until you get a smooth puree.
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.
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.
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.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Acorn Squash Puree
- 1 acorn squash
- Wash and dry the squash.
- Slice the squash in half lengthwise. Remove and discard the seeds.
- Choose one of the following methods to cook your squash.
- Once it's cooked, scoop the flesh into a food processor, blender, or baby food maker. Blend until smooth.
- Preheat the oven to 400 degrees F. Rub the flesh of the squash halves with a little bit of olive oil. Place them cut side down on a baking sheet lined with parchment paper.
- Bake for 40 to 50 minutes, depending on the size of your squash, until the squash is tender and easily pierced with a fork.
- After halving and deseeding the squash, remove the skin and cut it into smaller pieces. Place the squash in a steamer basket over an inch of boiling water in a pot. Cover and let cook for 15 to 20 minutes until tender.
- Pour a cup of water in the bottom of an Instant Pot (6 quart size or larger). Put the squash halves on top of a trivet. Seal the Instant Pot and turn the vent knob to "sealing."
- Pressure cook the squash for 7 minutes on high pressure. Then, let the pressure manually release for 10 minutes. Turn to the knob to "venting" to release any remaining pressure.
- Store the squash puree in an airtight container in the fridge for up to 10 days. You can also freeze it in freezer-safe containers for up to 6 months.
- Add to baked goods, soups, smoothies, yogurts, risotto, chili, and other recipes or use as baby food.
Happy squash-eating! – Lizzie