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Roasted Butternut Squash


Not rated yet   No Comments Published Nov 19, 2015   Updated Jun 02, 2023

Roasted Butternut Squash Baby Led Feeding.

For us here in Ireland this is a super early Christmas recipe but I wanted to post it anyway for my lovely friends in America who will be celebrating Thanksgiving in a few weeks. This recipe will fill your kitchen up with delicious, seasonal spice and will have you planning your meal in no time. This dish is perfect for little hands and it tastes so delicious for both little ones and grown ups alike.

Roasted Butternut Squash

Aileen Cox Blundell

Vegan Homemade Baby Food Recipes perfect for Baby Led Feeding. Soft and nutritious butternut squash. Easy for little hands to hold.

No ratings yet

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Course On the Side
Cuisine Butternut Squash Recipes, BLW Recipes 6-9 Months, Baby Finger Foods, Quick and Easy Recipes, Vegetable Recipes, Recipes for Fussy Eaters, BLW Recipes 9-12 Months, BLW Recipes 12 Months+, Christmas Recipes, Quick Winter Recipes

Servings 12 Baby Portions

Ingredients

  

  • 1 Butternut Squash
  • 2 Cloves Garlic
  • ¼ Teaspoon Dried Nutmeg Powder
  • ¼ Teaspoon Dried Cinnamon Powder
  • 4 Sprigs Fresh Thyme
  • 1 Tablepsoon Maple Syrup
  • ¼ Cup Rapeseed Oil

Instructions

 

  • Pre-heat oven to 180ºC.
  • Use a potato peeler to peel the skin from the butternut squash. I find this is the easiest and quickest way to peel them.
  • Slice the butter squash into 1 inches slices and then cut the centre part to remove the seeds. On the solid slices that had no seeds I used a Christmas tree cookie cutter on them to cut out some seasonal shapes.
  • When you are finished add all the butternut squash to a bowl and set aside.All all the remaining ingredients to a blender and blender until it becomes a smooth marinate.
  • Pour over the butternut squash and massage each piece to make sure they are completely covered.
  • Bake for around 25minutes or until it is just soft but still firm enough for little hands to hold.
  • Serve as a side dish.

Notes

Can be frozen. Use a piece of parchment paper between each slice when freezing to prevent sticking. Defrost in a fridge and reheat in either oven or microwave.

Keyword hand, carrot, time
Have you tried this recipe?Tag us on Instagram Baby Led Feeding and #babyledfeeding

Roasted Butternut Squash

No ratings yet
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 12 Baby Portions
(Hover over # to adjust)
Print Comment [mv_grow_share id="blf-pin-it" networks="pinterest" networks_labels="Pin" shape="rectangular" button_style="8" show_labels="yes" show_count="no" show_total_count="no"]
Vegan Homemade Baby Food Recipes perfect for Baby Led Feeding. Soft and nutritious butternut squash. Easy for little hands to hold.

Method

  • Pre-heat oven to 180ºC.
  • Use a potato peeler to peel the skin from the butternut squash. I find this is the easiest and quickest way to peel them.
  • Slice the butter squash into 1 inches slices and then cut the centre part to remove the seeds. On the solid slices that had no seeds I used a Christmas tree cookie cutter on them to cut out some seasonal shapes.
  • When you are finished add all the butternut squash to a bowl and set aside.All all the remaining ingredients to a blender and blender until it becomes a smooth marinate.
  • Pour over the butternut squash and massage each piece to make sure they are completely covered.
  • Bake for around 25minutes or until it is just soft but still firm enough for little hands to hold.
  • Serve as a side dish.

*

Recipe Notes & Tips

Can be frozen. Use a piece of parchment paper between each slice when freezing to prevent sticking. Defrost in a fridge and reheat in either oven or microwave.
BLW Recipes 6-9 Months Vegan Recipes for Fussy Eaters Butternut Squash Recipes BLW Recipes 9-12 Months Egg Free Baby Finger Foods Quick and Easy Recipes Dairy Free Vegetarian Vegetable Recipes On the Side BLW Recipes 12 Months+ Christmas Recipes Gluten Free Nut Free Quick Winter Recipes

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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