Baked & Bursting Butternut Squash

Toddlers and preschoolers are notoriously picky eaters. The First Foods Book is chock full of recipes for baby on up. This baked butternut squash is a dish the whole family will love. It’s bursting with yumminess, as well as the goodness of vitamin A, which will help to make little eyes healthy.

What you need

• 1 large butternut squash, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1 leek, trimmed, cleaned, and finely chopped
• 1 zucchini, finely chopped
• 2 teaspoons thyme leaves or
• 1 teaspoon dried thyme
• 1/3 cup pine nuts, finely chopped
• 2 tablespoons finely shredded
• Parmesan cheese
• 1 tablespoons finely shreddedCheddar cheese
• Green vegetables and rice or couscous, to serve

What to do

1. Preheat the oven to 400F. Place the squash in a roasting pan, cut sides up, and brush the tops with 1 teaspoon of the oil. Roast for 45 minutes, or until tender.
2. Meanwhile, heat the remaining oil in a small, nonstick skillet over medium–low heat andcook the leek and zucchini for 5 minutes, stirring frequently, until softened. Stir in thethyme and pine nuts. Tip into a large bowl.
3. Scoop the squash flesh into the leek mixture, then using the back of a fork mash togetherto a coarse puree. Spoon the mixture into the squash skins, sprinkle the cheeses over the topand roast for another 15 minutes until golden.
4. Scoop out the children’s portions, then servewith green vegetables and rice or couscous.

Get the kids involved!

Encourage your little one to perfect that pincer grip by asking for help picking the tiny thyme leaves from the stalks.

What is your child(ren)’s favorite vegetable?

The First Foods Bookbrimswith recipes guaranteed to set tiny taste buds alight. With every recipe specifically developed for its nutritional content, as well as for its yummy flavor, and with the Ella’s Kitchen stamp of approval on every page,this is set to become every parent’s must-have guide to weaning.