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.

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 25 minutes
      • TOTAL TIME
      • 35 minutes
      • SERVES
      • 12 Baby Portions

What goes in...

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

How to make it...

  1. Pre-heat oven to 180ºC.
  2. Use a potato peeler to peel the skin from the butternut squash. I find this is the easiest and quickest way to peel them.
  3. 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.
  4. 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.
  5. Pour over the butternut squash and massage each piece to make sure they are completely covered.
  6. Bake for around 25minutes or until it is just soft but still firm enough for little hands to hold.
  7. Serve as a side dish.