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