Cucurbita maxima

Steam or roast the squash until very tender, then puree until smooth. Add breast milk, formula, or water to reach a thin, pourable consistency. Serve from a spoon or in a self-feeding pouch.

• Peel the squash before cooking for a smoother puree.
• Steaming preserves more nutrients than boiling.
• Freeze extra puree in ice cube trays for quick meals.
• Mix with a little cinnamon or nutmeg for flavor (no sugar needed).
• Avoid adding salt or sweeteners.

Cut the cooked squash into soft, finger-sized sticks about the length of an adult pinky. These should be easily mashed between your fingers. Serve as a finger food for baby-led weaning.

• Roast the squash with a little oil to caramelize and enhance sweetness.
• Make sure pieces are soft enough to squish with gentle pressure.
• Offer alongside other soft finger foods like avocado or steamed carrot sticks.
• Let your baby practice self-feeding—it's messy but important development.
• Supervise closely and ensure pieces are not too large or slippery.

Cut the squash into small, bite-sized cubes (about 1/2 inch) and roast or steam until fork-tender. These can be mixed into grains like quinoa or rice, or served as a side dish.

• Roast with a light coating of olive oil and herbs like thyme or rosemary.
• Combine with black beans and corn for a toddler-friendly bowl.
• Mash lightly with a fork if your child prefers a softer texture.
• Use leftover cubes in soups or pasta dishes.
• Encourage using a fork by spearing cubes for practice.