Acorn squash

How to serve acorn squash by age

6 months+

Soft roasted wedges, skin removed, or mashed squash

Roast wedges until very soft, then cut the skin away before serving. Or scoop the soft flesh out of roasted halves, mash it, and serve it on a pre-loaded spoon.

Size

Wedges about the size of an adult finger, roughly 6–8 cm long and 2 cm wide (2½–3 × ¾ in).

Check before serving

Squash a wedge between your thumb and finger. It should flatten easily. If you have to press hard, cook it longer.

US and UK advice differ here. The AAP suggests mashed food or soft pieces no larger than ½ inch; the NHS suggests soft finger-sized pieces your baby can hold in their fist. Both agree the food must squash easily.

9 months+

Small soft pieces or lumpy mash

Cut soft-cooked squash into small pieces for pincer-grasp practice, or stir mashed squash into oatmeal, pasta or lentils.

Size

Pieces no bigger than about 1 cm (just under ½ inch).

Check before serving

Each piece should squash flat between your thumb and finger.

12 months+

Pieces, mash or in dishes

Serve soft-cooked squash with family meals, or in soups, risotto and curries. Leave salt and sugar out of your toddler's portion.

Size

Small soft pieces about 1 cm (just under ½ inch).

Check before serving

Still do the squash test: soft enough to flatten with gentle pressure.

18 months+

Roasted pieces or in family meals

Offer roasted squash that is soft all the way through, with the skin cut off, or blend it into soups and sauces. Trim off hard, browned edges.

Size

Bite-sized pieces about 1 cm (just under ½ inch), or chopped into dishes.

Check before serving

Still do the squash test, especially with roasted pieces, which can firm up at the edges.

Always have your child sit upright in a high chair or at the table, and stay with them the whole time they eat. Keep to the size and texture for their stage. Every baby develops on their own timeline.

How to prepare acorn squash

1. 1

   Scrub the squash with a clean vegetable brush under running water.

2. 2

   Cut it in half, scoop out all the seeds and stringy bits, then cut it into finger-sized wedges (6 months) or leave it in halves for mashing. The ridged skin is hard to peel raw, so leave it on to cook.

3. 3

   Roast at 400°F (200°C) for about 25 to 35 minutes for wedges, or 40 to 50 minutes for halves, until a knife slides through with no resistance. Don't add salt, sugar or syrup.

4. 4

   Cut off the skin or scoop out the flesh, do the squash test, and let it cool before serving.

How much to offer

Start with one or two wedges or a spoonful of mash. Your baby decides how much to eat: stop when they turn away or close their mouth. Lots of licking, squashing and dropping is normal at first.

Common mistakes

Questions parents ask

If your baby refuses acorn squash

• Many babies need 10 or more tries before they accept a new food. Keep offering it alongside foods they already like.
• Try another form: roasted wedges, lumpy mash, or stirred into oatmeal or pasta.
• Eat some yourself at the same meal. Babies copy what they see.
• Funny faces don't mean they dislike it. They're getting used to a new taste and texture.

Never force or pressure your baby to eat. Some days they'll eat more, some days less, and that's normal.

Buying and storing acorn squash

• Store a whole, uncut squash somewhere cool and dry. Once cut, wrap it and keep it in the fridge.
• Cooked squash keeps for 3 to 4 days in a covered container in the fridge. Rice dishes are the exception: cool them within 1 hour, keep them in the fridge for no more than 1 day, and reheat them only once.
• Cooked wedges or mash can be frozen and used within 3 months. Thaw them in the fridge, use them within 24 hours of thawing, and reheat them only once, to 165°F (74°C), until steaming hot, then let them cool before serving.
• Throw away any food left out at room temperature for more than 2 hours (1 hour if it's hotter than 90°F / 32°C).