Cut the squash into cubes, shapes, or “fries” based on what your kids may like.
- Preheat the oven to 375 degrees F and line a baking sheet with foil. Coat with nonstick spray.
- Remove the peel from the squash with a vegetable peeler or with a knife.
- Cut the “neck”, or the skinnier part of the squash into 1/2-inch rounds.
- Cut into cubes, “fries” using a zig zag slicer, or into shapes with cookie cutters.
- Place on a greased foil-lined baking sheet in one even layer. Sprinkle with optional spices.
- Bake for 18-22 minutes or until soft when poked a fork.
If serving to a child under 1, do not add salt.
Choose one spice combo—salt; cinnamon and brown sugar; cumin and salt; OR crushed rosemary and salt—if desired.
Aim to cut the squash to an even thickness so the pieces bake at the same time.
Spread the squash in an even layer on the pan so they cook evenly.
Grease the foil to ensure that the squash doesn’t stick to the pan.
Use precut store bought butternut squash if desired and simply roast the cubes.