Ingredients
- 2 cups (500 mL) coarsely chopped peeled acorn squash Ingredients
- 6 fresh apricots, pitted Ingredients
- 1 cup (250 mL) filtered water Ingredients
Instructions
- 1. In a saucepan, combine squash, apricots and water. Bring to a boil over medium heat. Reduce heat to low and simmer until squash is fork-tender, about 20 minutes.
- 2. Transfer to a blender or use an immersion blender in the saucepan. Puree until smooth. Let cool until warm to the touch before serving or transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.
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There are many enjoyable aspects of being a mama, but one of my faves has definitely been introducing foods to my baby. I love watching Vienna's reaction to Read More
Jul 5, 2016 BY Joy McCarthy