Roasted Butternut Squash Cubes

Ingredients

• 1 cup butternut squash
• 1 tsp olive oil

Method

1. 01

   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 02

   Peel and deseed the butternut squash, then cut into 1-inch cubes.

3. 03

   Toss cubes lightly in olive oil.

4. 04

   Spread in a single layer on the baking sheet.

5. 05

   Roast for 22–25 minutes, turning once, until soft and slightly caramelised. Cool before serving.

How to offer

Place a small pile of squash cubes on the high chair tray. Cubes should squish easily. For 6-month-old babies, cut into larger spear shapes for easier gripping. Supervise closely.

Storage

Store in an airtight container in the refrigerator for up to 2 days.

Nutrition note

Contains minerals such phosphorus, potassium, calcium, sodium, and iron as well as vitamins A, B, and C. Carotenes, which are powerful antioxidants found in yellow, orange, and red fruits and vegetables, are also abundant in pumpkins. Additionally, butternut squash has a lot of carotenoids, which is a fancy way of saying plant chemicals. Some of these compounds are converted to vitamin A by human bodies.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer