Baked Winter Squash by Shana Priwer and Cynthia Phillips
While most finger foods for baby are steamed rather than baked, winter squash is an exception. These hard-shelled members of the gourd family can be steamed or baked. Since winter squash are usually large, consider what to do with leftovers. Many older children will prefer baked squash (which can be topped with sugar and cinnamon) to the steamed variety, which will be milder in flavor.
2 Servings
¼ medium winter squash
2 cups water
Wash the squash thoroughly. Cut it open and scoop out the seeds.
Place face-down in a shallow pan of water. Bake at 400°F for 45 minutes, or until squash is tender, but still slightly firm.
Remove from oven and allow to cool completely.
Cut small cubes of squash from the shell, and serve to baby as finger food.
Winter Squash Versus Summer Squash
Winter squash make a great finger food. They're denser than summer squash like zucchini, and hold up better when grabbed by little hands. Texture-wise, they're more similar to a carrot than a melon, and babies with a few teeth will probably handle winter squash better than their toothless friends.
