Baby Led Feeding Roasted Butternut Squash Recipe Images2

Fall is the ultimate smorgasbord of butternut squash recipes! 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 recipes (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.

Baby Led Feeding Roasted Butternut Squash Recipe Images


You should have no trouble at all convincing your tots to dig in to this butternut squash recipe. My kids adore the flavor 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.

This recipe is part of my Baby Food Series for Dunnes Stores. I have been so delighted to work with a client who truly believes in what I am trying to do here at Baby Led Feeding. We have so many amazing recipes coming your way over the next few months, along with lots of events, so keep your eyes peeled!


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.

Baby Led Feeding Roasted Butternut Squash Recipe Images3

If you want to see more butternut squash recipes, then you should check these out:

Sweet Butternut Squash Fritters

Vegan Curried Butternut Squash Soup

Butternut Squash Cream Pasta Sauce – Vegan Option

Butternut Squash and Goats Cheese Pancakes

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

Baby Led Feeding Roasted Butternut Squash Pinterest

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 25 minutes
      • TOTAL TIME
      • 35 minutes
      • SERVES
      • 2 adults & 2 children

What goes in...

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

How to make it...

  1. Pre-heat oven to 180ºC./350ºF
  2. Peel and deseed the butternut squash, cut into 1 inch cubes, then place into a large bowl.
  3. Add the rapeseed oil, cinnamon, all spice, maple syrup and rosemary, then using your hands mix well until the butternut squash is full coated.
  4. 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.
  5. Serve with a sprinkle of finely chopped parsley.