Cinnamon Roasted Butternut Squash with Cranberries

By Aileen Cox Blundell

Fall is the ultimate smorgasbord of butternut squash recipe! Cinnamon Roasted Butternut Squash is one of my all-time favorites, especially sprinkled with tart and tasty cranberries—talk about the holiday spirit! If you’re on the hunt for baby led weaning side dishes to tote along for Thanksgiving dinner, this is definitely one you’ll want to save. It’s sweet, delicious, healthy, and it’s easy for little ones to pick up with tiny hands. A true crowd pleaser, through and through.

Butternut squash recipe (or Butternut Pumpkin if you live in the Land Downunder) are ideal for baby led weaning in autumn. This amazing fruit is super high in fiber and vitamins C and A, so the babes get an extra immune boost and digestive aid. BONUS: If you store it properly—away from light—it can last for months! Stock up early in peak season, and you’ll have nutritious butternut squash side dishes to no end.

You should have no trouble at all convincing your tots to dig in to this butternut squash recipe. My kids adore the flavour of cranberries (which are bursting with antioxidants) and cinnamon, and they ask for this throughout the year, so I’m willing to bet your family will be pining for seconds.

All of the ingredients in Cinnamon Roasted Butternut Squash with Cranberries are inexpensive and easily available. No crazy produce that you won’t know where to find, and it’s all available in-store.

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Taste and Rate (pretty please)

We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.

Aileen xoxox

Cinnamon Roasted Butternut Squash with Cranberries

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Prep: 10 minutes minutes

Cook: 25 minutes minutes

Total: 35 minutes minutes

Servings: 4 adults + children

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This butternut squash recipe makes a perfect healthy side dish. Tart cranberries, sweet maple, fall spices, and a hint of rosemary make this baby led weaning side dish perfect for the holidays.

Ingredients

• 1 Butternut Squash
• 4 tbsp rapeseed/olive oil
• 1 tsp cinnamon
• ¼ tsp allspice
• 2 tablespoons maple syrup
• 2 sprigs fresh rosemary finely chopped
• 60 g 2 oz goat cheese
• 100 g 1 cup fresh cranberries
• Juice 1/2 orange
• Small bunch fresh parsley to serve

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Method

• Pre-heat oven to 180ºC./350ºF
• Peel and deseed the butternut squash, cut into 1 inch cubes, then place into a large bowl.
• Add the rapeseed oil, cinnamon, all spice, maple syrup and rosemary, then using your hands mix well until the butternut squash is full coated.
• Pour onto a baking tray lined with parchment paper, then roast for about 25 minutes. Remove from the oven then add the cranberries and orange juice. Use a spatula to toss in the sauce, then place back into the oven for a further 15 minutes until the cranberries have started to pop open.
• Serve with a sprinkle of finely chopped parsley.

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