Roasted Butternut Squash and Broccoli

Roasted Butternut Squash and Broccoli


Roasted Butternut Squash and Broccoli

Batons of roasted butternut squash and steamed broccoli florets make good first finger food and roasting vegetables accentuates their natural sweetness. You can also blend these roasted vegetables into a puree, which is suitable for freezing.

It’s important to introduce the more bitter-tasting green vegetables early into your baby’s diet and this recipe makes a good introduction to broccoli.


Half a medium butternut squash approx 225g
60g broccoli florets
A little sunflower or olive oil
Approx. 2 tbsp breastmilk or your baby’s usual milk


  1. Preheat the oven to 200C (fan 180C).
  2. Lay a piece of foil on a baking tray and brush with oil.
  3. Cut the butternut squash in half scoop out the seeds and fibrous strings and discard and lay one half of the butternut squash cut side down on the foil. Bake in the oven for 45 minutes or until tender.
  4. Meanwhile, steam the broccoli florets for about 5 minutes.
  5. You can serve the vegetables like this as finger food. Or, for a puree, allow the squash to cool down a little and then scoop out the flesh and using an electric hand blender blend it together with the steamed broccoli florets and a little of your baby’s usual milk.

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