My current love affair with nutmeg inspired me to create these ultra nutritious, fall-friendly butternut squash fries. This no-fuss recipe is guaranteed to get the pickiest of eaters chowing down on one of autumn's finest veggies. The adults on the table won't be disappointed either.
Butternut Squash Fries
Baby-led weaning, Toddler, Kid, Adult
Butternut squash is not only delicious but alive with nutrients - carotenoids (that become vitamin A in the body), antioxidants, anti-inflammatory molecules, starches that aid in blood sugar regulation, B vitamins, including folate and surprisingly, a bit of omega-3 fats in the form of alpha linoleic acid, also a potent anti-inflammatory agent. Squash is abundant in winter and affordable so there really is every reason to make it part of your family table.
2 adults and 2 kids servings
1 small butternut squash cut into 3 inch by 1/2 inch strips
1 tablespoon coconut or olive oil
1/2 teaspoon salt or to taste (skip for babies)
1/2 teaspoon freshly grated nutmeg
Preheat the oven to 425 F / 220 C.
Toss the chopped butternut squash with the oil, salt and nutmeg, mixing well. Spread in a single layer on a parchment paper-lined baking tray or dish.
Bake for 20 minutes, tossing halfway. Finish with a broil for 3-5 minutes until the fries are crispy but not burned. Allow them to cool. Enjoy as a delicious veggie side, healthy fries substitute or finger food for babies.