Roasted Squash & Sage

When making my baby’s pureed foods, I like to add some sort of seasonings to each one. Just a dash or two to get them accustomed to different flavors (I would steer clear of the cayenne, though.) I always taste all of my purees prior to feeding them to her, because why the heck would she want to eat it if I can’t even swallow it?

I also will add a few tablespoons of water so that it reaches my desired consistency. If you’re a breastfeeding mama, go ahead and add some breastmilk instead of water! You can also add some mixed formula if you prefer (I prefer water because it doesn’t affect the actual taste of the food.)  How much liquid you add will depend on how smooth you want the finished product to be, which will also depend on the stage your baby is in. For example: I’m cooking for a 4 month old, so I will typically add about 4 tablespoons of water to her purees, making them completely smooth (no lumps.) It’s easy, just add a little as you go until desired consistency.

I’ll be talking about my favorite food/seasoning/herb combinations in a future blog, so keep your eyes peeled!

*Tip: I will typically base my baby’s meals upon what we’re eating or vise versa. This makes it So. Much. Easier. This was a night I happened to be making Roasted Acorn Squash for my husband and myself, so I simply set aside half of a squash to puree for Emma.


  • Half or Whole Acorn Squash
  • Sage
  • Liquid (I use water)


  • Begin by preheating your oven to 400°
  • Using a chef’s knife, carefully cut your acorn squash in half lengthwise. Scoop out the seeds.
  • Place your squash in a baking dish and roast for 1 hour and 15 minutes.
  • Once your squash has finished roasting, remove from oven and let cool for 10 minutes.
  • Grab a spoon and start scooping the flesh of the squash away from it’s skin (the squash should practically fall off of its’ skin.) Place contents of squash into blender cup. I use a BEABA Babycook, however you can simply transfer squash in a bowl and use an immersion blender.

  • Add liquid and 3 dashes of sage to squash. I start with about 2 tablespoons of water, see where that gets me, and will add 1 tablespoon at a time after that until desired consistency.

  • Place the lid on the blender cup and begin pulsing the mixture. Stirring it every so often and adding liquid as needed.

  • Voila! Your roasted squash is now silky smooth ready for feeding time.
    • As I’ve previously mentioned, at this point I like to take a taste of the puree to make sure it lives up to my expectations. I’m a firm believer that if I don’t want to eat it, my baby probably won’t either.

  • Go ahead and store your baby food in either glass containers or BPA-free plastic or silicone containers. I’ll typically set aside what I think I’ll use in a week’s time for the refrigerator and place the rest in a silicone freezer tray. The freezer trays are great because you can pop out the exact portion you’ll need to defrost for a feeding, rather than a copious amount.
  • I’ll also label what the food is and the date I prepared it. Mom brain is real and the possibility of forgetting what I cooked yesterday is high (WHAT IS THIS? Is it squash!? Or is it sweet potato!?)

I hope your little pumpkin enjoys every bite of this squash!

Author: jackiedrift

Wife & Mama that finds joy in spending time with friends, family & a glass of wine. Here to share my ventures in cooking, eating, parenting, and everything in between.

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