Delicata squash

Delicata squash can be offered from about 6 months, once baby shows signs of readiness for solids.

Like other squash, delicata comes from the Americas. It is a winter squash, so it ripens late in the season and keeps for a long time. Winter squashes often have a hard, thick rind. Delicata has a thin, pale yellow, striped skin that turns tender enough to eat once cooked. The flesh is golden, mildly sweet, and creamy. It suits both sweet and savory dishes.

Nutrition

Fiber, folate, magnesium and vitamins A, B6 and C are plentiful in delicata. These matter for the gut, nervous system, immunity, and skin. Its vitamin C helps the body absorb iron from plant sources such as beans, nuts, and seeds. Carotenoids such as beta-carotene, lutein, and zeaxanthin turn into vitamin A in the body and support eye health.

Wash the squash, halve it, and scoop out the seeds with a spoon. Cut it into rings or half-moons. Roast or steam until tender. You can leave the skin on or peel it.

Squash is a fibrous vegetable. Start small, then make it a regular food. A little gas or loose stool means the gut is adjusting. It is usually not a reason to stop.

Delicata squash carries a low choking risk. Raw or undercooked pieces are risky. Cook until it mashes easily under light pressure.

The skin is not usually a choking cause, but it is tough to chew and digest. Peel it if you like. Stay near baby during meals.

Delicata squash is not a common allergen. Allergy to winter squash is rare but reported. Ragweed pollen allergy, or allergy to other fruits and vegetables of the gourd family, can bring a reaction to winter squash. They can feel a brief itch, tingle, or burn in the mouth. This is called oral allergy syndrome and is seldom dangerous. Cooking and peeling can ease the reaction.

Give a small portion at the first meals. If nothing happens, raise the amount over the next days.