Roasted Butternut Squash Fingers

First Finger Food Recipe

Ingredients

• 350g butternut squash, peeled and sliced into 7cm batons
• 2 tsp oil (vegetable, rapeseed, olive)
• 1 tsp fresh thyme, chopped (optional)

Method

1. Preheat the oven to 200˚C fan / 400˚ F / Gas Mark 6
2. Line a baking sheet with non-stick baking paper
3. Add the squash and toss with the oil to coat
4. Roast for 15 to 20 minutes until soft
5. Add the thyme before serving (if using)
6. Serve as a finger food. You can blend the remaining squash with a little water or your baby’s usual milk to make a puree if you wish

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