Summer squash

Summer squash can be offered once your baby seems ready for solids, usually at 6 months. They are picked when young, with thin skin, soft seeds, and tender flesh. They come in yellow, green, white or striped forms. Turkish sakız kabağı belongs to this group.

The squash family has been grown in Central America for at least ten thousand years.

Nutrition

Lutein and zeaxanthin support vision. Vitamin C helps the body absorb plant iron. Beta-carotene turns into vitamin A. Modest amounts of choline, fiber, and B vitamins are in it as well. The skin holds more nutrients than the flesh. Wash it and leave it on.

Its high water content and fiber help digestion run regularly.

Every baby develops at their own pace. These tips are general guidance.

Between 6 and 9 months, give cooked squash as long spears your baby can grip easily. Peeling is not necessary. The seeds in cooked squash are soft and can stay. If spears turn slippery, roll them in ground pumpkin seeds or shredded coconut. You can also fold grated squash into patties or pancake batter.

Around 9 months the pincer grasp develops. Chop cooked squash into bites. Do not panic if your baby stuffs the mouth. Grated squash or thin strands cut like noodles, called zoodles, also work.

At 12 months and later, keep serving bites. You can try raw squash as thin half-moons or matchsticks. Squash is lovely in cakes and bread. Still serve it unhidden too, so your child learns the real thing.

Squash rarely causes choking. Large raw cubes or chunks are slippery and hard to chew, so they carry some risk. Cook it and cut it to suit your baby's age. The skin is usually not an issue. Most babies spit it out until they learn to grind with molars. If skin sticks to the tongue, harmless gagging can happen.

Stay beside your baby during meals.

Summer squash seldom triggers allergy. Data are limited. There are a few reports of allergy to its close relative, zucchini, have been reported. People allergic to zucchini may react to summer squash too.

People with ragweed pollen or grass allergy may get oral allergy syndrome from raw or lightly cooked squash. It causes a brief itch, tingle or burn inside the mouth and is not expected to be dangerous. Peeling and cooking lower the risk.

Start with a small amount for the first servings. If there is no reaction, increase it slowly.