Acorn squash

Acorn squash can be offered around 6 months, once baby is ready for solids. Squash is a plant native to Central America. Acorn squash is a relative of other winter squash such as delicata and spaghetti squash.

It gives plenty of fiber, vitamin B6 and folate. It also has some vitamin A, magnesium for cell function, and vitamin C. Vitamin C helps the body absorb iron from plant foods such as beans, lentils and nut or seed butters.

Take out the seeds and skin first. Cooked squash should mash with light pressure. In the early months, long crescents are easy for baby to grip. You can enrich the purée with breast milk, formula, butter or yogurt.

For spoon practice, leave a loaded spoon beside the food or hold it out in the air. Mashed squash sticks to the spoon, so baby has time to reach the mouth.

Soft, cooked acorn squash carries a low choking risk, though any food can cause choking in theory. Remove every seed and cut the squash in a way that suits your baby's age. Stay close while your baby eats.

Acorn squash is not a common allergen, and true allergy is rare. Touching winter squash can make the skin of your hands itch and break out in a rash. Wash your hands once you finish preparing it. Before the meal, you may put a protective layer of plain white petroleum jelly on baby's face, then wash face and hands when the meal ends.

Give a small amount at the first meals. If nothing happens, raise the portion slowly at later meals.