Roasted squash wedges
- Age: 6–8 months (First tastes)
- Texture: Finger food
- Prep: 5 min
- Cook: 25 min
- Makes: plenty
Ingredients
- 1/4 butternut squash
- 1 tsp olive oil
Contains: None of the common allergens
Method
- Peel and cut the squash into finger-length wedges. Toss in the oil.
- Roast at 200 °C for 25 minutes, turning once, until soft right through.
- Cool completely before serving.
Safety: Check a wedge squashes easily between your fingers. Always sit your baby upright and stay with them while they eat.
Storage: Fridge 2 days.
Tip: Softer than sweet potato and sweeter roasted than steamed. Wedges hold their shape better than cubes in a fist.
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