Kids · Fall
Roasted Squash Moons
Honeypatch and Koginut squash are made for busy kitchens. The skin is thin and tender, so there's no peeling, just slice and roast. The edges caramelize and the middles turn soft and sweet, which makes them perfect little moons for small hands. I make a pan for snack time and the whole plate disappears.
Ingredients
- 1 Honeypatch or Koginut squash (about 2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cinnamon
- Pinch of salt (leave off the baby's portion)
Method
- Heat the oven to 425°F and line a sheet pan with parchment.
- Scrub the squash, halve it lengthwise, and scoop out the seeds. No need to peel.
- Slice each half into 1/2-inch half-moons.
- Toss the slices with the olive oil and cinnamon. Set aside a few for the baby, then sprinkle the rest with a pinch of salt.
- Spread in a single layer and roast 20 to 25 minutes, flipping once halfway, until soft in the middle and caramelized at the edges.
- Cool a few minutes before serving. Toddlers can eat them as finger food; for the baby, mash with a fork.
Notes
For babies, skip the salt and mash, or serve soft strips with the skin removed if your baby is just starting solids. Cut pieces small for younger toddlers.
Storage
Refrigerate up to 5 days. Reheat in a 400°F oven for 5 to 8 minutes, or serve at room temperature.
💪 About 2g protein per serving (estimate; serves 4)
💡 Nut-free, dairy-free, egg-free, and gluten-free.