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Roasted Winter Veggies for Baby + a Family Side Dish!

Well, winter is here, which means I am roasting just about everything these days! The roasty, toasty, nuttiness adds a little something special to this nutritious (ummm... butternut squash, sweet potato, carrot & parsnip!) and delicious stage 1 puree. Plus, I'm in love with the vibrant orange color of the finished recipe. It looks as good as it tastes! As always this can be made into a stage 2 recipe - so fool around with it and make it your own. However, the best part of this recipe is that it doubles as a side dish for the rest of the family! Who doesn't like to save a little time in the kitchen? Food for baby? Check. Food for family? Check, Check.

Enjoy & let me know your thoughts & modifications in the comment section below.


  • This is a stage 1 puree (5+ months). Always ask your pediatrician before introducing new foods

  • If you have introduced protein to your bub, roast chicken or turkey tenders with it as they go well with this puree. You can also roast a fruit (like apple) with the vegetables about halfway through the cooking time.

  • If your baby is at stage 2 (8+ months) feel free to add spices like pepper, cinnamon, nutmeg or sage or parsley. You can also substitute salt-free chicken or vegetable stock for the water. Keep it a little more textured as well!

  • To make this as a side dish for your whole family, see the additional "family meal" instructions at the bottom of the recipe


Prep time: 

10 minutes

Cook time:

30-35 minutes

Total time: 

about 45 minutes

Serving: 

About 1 lb. of puree - 1 (16 oz) ice cube tray or about 4 simple pouches.

Ingredients:

  • 12 oz of butternut squash (1/2 a small butternut squash)

  • 8 oz of sweet potato

  • 8 oz of carrot

  • 6 oz of parsnip

  • 1/2 - 1 cup of filtered water

  • 2 tablespoons extra virgin olive oil

Toss cut veggies in olive & oil & place on the cookie sheet

Toss cut veggies in olive & oil & place on the cookie sheet

Veggies come out of the oven all warm & toasty!

Veggies come out of the oven all warm & toasty!

Instruction:

  1. Pre-heat the oven to 425 degrees

  2. Wash all the veggies

  3. Cut the ends off of the butternut squash & peel. Cut in half longways, scoop out the seeds & cut into 1 inch cubes

  4. Peel & cut the rest of the veggies into 1 inch cubes & place them all in a large bowl together (try to keep the veggie sizes uniform for even cooking)

  5. Pour the EVOO over the vegetables & toss so they are evenly coated

  6. Line a cookie sheet with foil & spray with cooking spray

  7. Place all the cut vegetables in a single layer on the cookie sheet & put it into the oven

  8. Bake for 25-35 minutes until all the vegetables are very tender with a nice roast-y color on them. Turn with a spatula once about 1/2 way through cooking

  9. Add the cooked ingredients into a food processor/blender with about 1/2 cup of filtered water. Pulse to the desired consistency adding more liquid if needed.

Family Meal:

This makes a delicious side dish for the rest of the family!

Simply double the recipe & don't puree it.  After you have put the baby food veggies onto it's cookie sheet, put the family portion into the olive oil bowl with another 2 tablespoons of olive oil, 1 teaspoon of kosher salt & 1/2 teaspoon of cracked black pepper. Toss to coat. Place the family's portion on an additional cookie sheet & bake at the same time as baby's food! When it comes out of the oven it's ready to eat!