Recipe of the Week: Roasted Squash Rhapsody

Roasted Squash

Prep Time: 5 min. Cook Time: 1 hour Ingredients: 1 Acorn Squash 1-2 tsp. olive oil 1 Tbsp. chopped onion 2-4 prunes (or dried apricots) 2 Tbsp. chopped apples (or pears) 2 Tbsp. chopped carrots (can be steamed first) Hint of apple cider vinegar (optional, but adds a fun tang) Cinnamon (optional)

Directions: Preheat oven to 350°. Cut Acorn Squash in half, vertically, and scoop out the seeds. Place flesh side down in a pan with 1-2 inches of water. Bake for 30-45 min. or until squash is almost desired consistency.

Meanwhile, heat olive oil in a small pan. Sauté onion, prunes, apples, carrots, and vinegar if desired, until browned and softened.

Remove pan from oven, turn squash halves over, and scoop sauté into hollows. Sprinkle with cinnamon, if desired, and roast for another 10-20 min., or until desired consistency.

This was one of Gabriel’s first foods at around 7 months, and he loved it!