Best 4 Roasted Butternut Squash For Baby Recipes

Are you in search of a delectable and nutritious treat to introduce your little one to the world of roasted vegetables? Look no further than roasted butternut squash! Its vibrant orange hue, naturally sweet flavor, and soft, velvety texture make it a delightful culinary experience for babies. Not only is it a delicious and comforting dish, but it's also packed with essential vitamins, minerals, and nutrients that are crucial for your baby's growth and development. Get ready to embark on a culinary adventure as we explore the world of roasted butternut squash for babies, providing you with simple, step-by-step guides and tips to create a wholesome and flavorful meal that your little one will absolutely adore.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BUTTERNUT SQUASH FOR BABY

Roasted Butternut Squash for Baby image

After about a month of eating solids, I wanted to start introducing more flavors to my son. Butternut squash is a great first food, and here it is roasted with a little olive oil and thyme for a tasty puree that any baby will love! Store any leftovers in the fridge for up to 3 days.

Provided by Diana Moutsopoulos

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 55m

Yield 8

Number Of Ingredients 3

Ingredients

1 small butternut squash, halved lengthwise and seeded
1 teaspoon olive oil
¼ teaspoon dried thyme

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
Scoop out the squash flesh and mash in a bowl.

Nutrition Facts : Calories 61.6 calories, Carbohydrate 14.6 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 5 mg, Sugar 2.8 g

ROASTED BUTTERNUT SQUASH

Roasted Butternut Squash image

For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.

Provided by Ina Garten

Categories side-dish

Yield 4 to 5 servings

Number Of Ingredients 4

Ingredients

1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
3 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

SIMPLE ROASTED BUTTERNUT SQUASH

Simple Roasted Butternut Squash image

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories Side Dish Vegetables Squash

Time 40m

Yield 4

Number Of Ingredients 4

Ingredients

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g

BUTTERNUT SQUASH WITH BABY SPINACH

Butternut Squash With Baby Spinach image

I am planning to make this for Thanksgiving. Sounds like a nice squash option. The recipe came from Wegmans. Update: Hi all.. This is my recipe....and it is yucky!! If I could rate my own recipe, I wouuld give it a 1*...yep, it's that bad!! Perhaps it could be salvaged with far less onions, and maybe using a nice sweet onion rather than red onions.

Provided by MsBindy

Categories Spinach

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs butternut squash, cut into 1-inch cubes
4 cups red onions, peeled and chopped
3 tablespoons vegetable oil
salt and pepper, to taste
6 ounces Baby Spinach
3/4 cup craisins

Steps:

Preheat oven to 350 degrees F.
Combine squash and onions in large shallow pan.
Drizzle with oil. Season with salt and pepper. Toss lightly.
Roast for 55 minutes until tender and brown.
Add spinach and craisins, toss.

Nutrition Facts : Calories 182.2, Fat 5.5, SaturatedFat 0.7, Sodium 25.2, Carbohydrate 34.8, Fiber 5.1, Sugar 13.9, Protein 2.8

Tips:

Choose ripe and firm butternut squash for the best flavor and texture.
To easily peel the squash, use a vegetable peeler or a sharp knife to remove the skin.
Cut the squash into small cubes for even cooking.
Toss the squash with olive oil, salt, and pepper before roasting to enhance its flavor.
Roast the squash at a high temperature (425°F) for a crispy exterior and tender interior.
Stir the squash occasionally during roasting to ensure even cooking.
Once the squash is roasted, let it cool slightly before serving or using it in other recipes.
Roasted butternut squash can be stored in an airtight container in the refrigerator for up to 5 days.
Reheat the squash in the oven or microwave before serving.

Conclusion:

Roasted butternut squash is a versatile and delicious side dish or ingredient for various recipes. It is a healthy and nutritious choice that can be enjoyed by people of all ages. With its naturally sweet flavor and soft texture, roasted butternut squash is a perfect addition to salads, soups, stews, and casseroles. It is also a great snack on its own or can be used as a topping for yogurt or oatmeal. Whether you are a seasoned chef or a beginner, roasted butternut squash is an easy and flavorful dish that you can enjoy anytime.