White Acorn Squash with sage and parmesan

During this time of the year, squashes are plentiful and well priced. The squash purees had gone over well so I thought I'd give a "finger food" version a try. 


Here is what I did:


About 6 oz of Veggie Stock
A white Acorn Squash (You really can use any squash.)
1/2 tsp of dried sage
1 tbsp parmesan cheese (shredded)


Pre-heat oven at 375 degrees.

Cut the ends of the squash. Peel the squash. Cut in half and remove the seeds and "stringy parts." Cut in small cubes (bite size for baby). Place in a baking dish and add sage, veggie stock and parmesan cheese. Place in the oven. Stir every 15 minutes or so, to ensure the squash doesn't get dry and all of it is coated with veggie stock. Cook until tender (about 30-35) minutes. Freeze for up to 3 months.