Butternut squash fingers + a delicious creamy coconut curry

Written By Christina Hills

by baby + child dietitian Christina Hills

If you are following my 30-days of weaning (over on my instagram!), today’s new food is butternut squash!

Today, you can give your 6-month plus baby butternut squash fingers and puree… AND…make a delicious curry for everyone else!

PS - the paste is actually baby friendly so your little one can have a taste of the sauce or you can mash or blend the whole dish and offer that if you prefer!

Chickpeas could be a potential choking hazard so don’t offer them whole to babies under 12 months

Butternut squash fingers + puree

YOU NEED

  • One small butternut squash, deseeded, peeled and chopped into finger shaped strips (peel any fingers for baby/toddler portions as it’s quite tough - the skin can stay on for adults and older kiddos)

  • Extra virgin olive oil

FOR THE PUREE:

  • 100mls coconut milk drink (unsweetened)

TO MAKE

Roast the squash: Add the chopped butternut squash to an air-fryer tray and drizzle in olive oil. Cook for 20 mins at 180 degrees in your air fryer (or a little longer in an oven around 25-30 mins or so) or until browning and cooked all the way through. Check the strips are soft and squishable between thumb and forefinger. Allow to cool a little before offering to baby.

These butter nut fingers can be offered as first finger foods for your baby to explore alongside the puree recipe below

Make the puree: Add 50g of your roasted butternut squash fingers to a blender with 100mls coconut milk (add it bit by bit initially whilst pulsing the blender, and keep adding until you get your desired consistency, and whizz until completely smooth).

Spoon feeding tip: offer the puree to your baby on a spoon

Baby-led weaning tip: If you’re doing baby-led style weaning you can offer the puree pre-loaded or dipped onto the end of a weaning spoon. Or you can dip the squash fingers into the puree for a texture mix-up

GENTLE MALAYSIAN STYLE CURRY

YOU NEED

(Serves 2 adults or a mix of babies and adults, double or triple as needed)

PASTE INGREDIENTS

  • 1 lemongrass

  • 2 shallots, peeled and roughly chopped

  • Half a mild red chilli, deseeded, roughly chopped

  • 4 heaped tablespoons of ground almonds

  • A dash of low salt soy sauce

  • 4cm block ginger, peeled and chopped

  • 3 cloves garlic, peeled, roughly chopped

  • 1 tablespoon of tamarind paste

  • Handful fresh coriander leaves, chopped roughly (roughly 20g)

TO SERVE

  • Olive or coconut oil for cooking

  • Coconut milk, full fat, 1 can

  • Can of queen chickpeas

  • Butternut squash fingers, roasted

  • A handful of fresh finely chopped coriander

TO MAKE

Bash the lemongrass with a rolling pin, remove the hard outer layers until you reach the soft inner core. Roughly chop the lemongrass then add to the blender with the rest of the ingredients and pulse until you have a reasonably smooth, or very finely chopped consistency

TO SERVE

Heat some olive oil or coconut oil in a pan on medium heat and when hot add the paste and stir for a min or so, then add the coconut milk and simmer for 10 mins or so until you have a nice slightly thickened curry sauce consistency

Add your roasted butternut squash fingers and queen chickpeas, allow to warm through for a few mins, then serve topped with some fresh finely chopped coriander

Happy weaning x

The paste (above).

Toddler curry (above), parents portion (below).

Christina Hills
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