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6–8 months

Roasted squash strips

SnackPrep 10 minCook 30 minPortions: 4

Ingredients

  • Half a butternut squash

Method

  1. Remove all the skin and seeds from the squash.
  2. Cut it into finger-thick, finger-length strips.
  3. Spread them on a lined tray with no oil, salt or spice added and roast until completely soft.
  4. Squash one strip between your finger and thumb: if it gives easily it is ready.
  5. Let it cool to warm, and have your baby eat sitting upright with someone beside them.

Texture

A soft strip that squashes under your finger, with no dried, hardened edges.

Serving

Give one strip at a time, long enough that a bit sticks out of your baby's fist. It should be warm, not hot.

Preparing for choking safety

All skin and seeds must be removed — the firm skin is a choking risk. The strips are not cut into round pieces, and a firm strip is not served.

Key nutrients

Vitamin AVitamin CFibre

Storage

Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.

Safety

Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.

Collections this recipe appears in

6–8 monthsSnacksSummerAutumn

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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.