Cauliflower and Acorn Squash Puree

This cauliflower and acorn squash puree will delight your baby's taste buds and give them some delicious fall flavors to enjoy. Cauliflower has become the new go to for foodies. It has the ability to be pizza crust, a mashed potato, a creamy soup, a rice substitute, or a crunchy appetizer dipped in hummus or ranch. We have yet to find a food it does not pair well with. It is like the super hero of the diet world, along side spaghetti squash, thanks to the low carbohydrate and gluten free movements of the last two decades.

While these new recipes are fascinating, my all time favorite preparation for cauliflower has always been roasted. A sweet onion and a whole head of cauliflower chopped, topped in olive oil and garlic salt and roasted for 45 minutes on a baking sheet. So that is how we are preparing it here, minus the salt. We are adding acorn squash to the mix for the added moisture and a slight sweetness we are sure your baby will love.

Servings

5 Twist bags

Prep Time

10 minutes

Cook Time

45 minutes

Passive Time 

n/a

Ingredients

• 1 large head of cauliflower
• 1 large acorn squash
• 1 1/2 tbsp olive oil
• 1 sweet onion (optional)

Step 1

Preheat oven to 375 degrees.

Step 2

Cut the Acorn squash in half at the stem. Remove the seeds and place the squash face down in a glass baking dish. Place in the bottom rack of the oven right away.

Step 3

Remove the large stem from the cauliflower and chop the whole thing into 1 inch pieces. If you're using an onion, chop it well.

Step 4

Spread the cauliflower and onion out on a baking sheet and drizzle with olive oil. Place on top rack of oven and roast for 45 minutes to 1 hour.

Step 5

Scoop the soft inside from the acorn squash using a spoon.

Step 6

Place everything in the food processor and blend! If necessary, add 1 tsp of water at a time until it reaches your desired consistency.

Step 7

Transfer to your storage bags and freeze for 3 months or refrigerate for 1 week!