If you’ve never made coconut roasted butternut squash cubes, get ready for the coziest sweet-style veggie that toddlers and moms absolutely love. The natural sweetness of the squash paired with warm cinnamon and toasted coconut feels almost dessert-like, but it’s still completely wholesome and packed with nutrients. It’s one of my new favorite ways to cook butternut squash and even sweet potato that's also loved by my little ones!
Why You and Your Toddler Will Love These Coconut Roasted Butternut Squash Cubes
- naturally sweet – the coconut + cinnamon brings out the squash’s natural sweetness, making it an easy win for toddlers who prefer sweeter flavors
- soft + safe texture – roasts into perfectly tender cubes that are easy for little mouths to chew (and smashable for younger toddlers)
- 4 simple ingredients – nothing fancy; just real, wholesome ingredients you already have at home
- nutrient-dense – loaded with vitamin A, fiber, and healthy fats to keep your little one satisfied and nourished
- pairs with almost anything – works as a dinner side, lunchbox veggie, or even a warm breakfast add-in
- cozy fall flavor – fills your kitchen with the best warm, cinnamon-coconut smell
- mom-approved convenience – quick prep, hands-off roasting, and minimal cleanup
If you need another veggie side dish that your toddler will love, be sure to try my carrot fries! A new, fun way to offer carrots in a way they can dip.
Jump to:
- Why You and Your Toddler Will Love These Coconut Roasted Butternut Squash Cubes
- Ingredients You'll Need
- How To Make Your Coconut Roasted Butternut Squash Cubes
- Hint For The Best Butternut Squash Cubes
- Substitutions
- Variations
- Equipment
- Storing Your Coconut Roasted Butternut Squash Cubes
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Coconut Roasted Butternut Squash Cubes (easy, 4-ingredient side)
Ingredients You'll Need
Here's what you'll need to make these coconut roasted butternut squash cubes:
- butternut squash cubes – fresh or frozen both work; frozen makes this even easier on busy nights
- avocado oil – helps the squash caramelize and gives the coconut something to stick to
- shredded unsweetened coconut – adds a lightly toasted, naturally sweet coating toddlers love
- cinnamon – warm, cozy flavor that pairs perfectly with the squash and coconut
See recipe card for quantities.
How To Make Your Coconut Roasted Butternut Squash Cubes
- Step 1: Preheat your oven to 400°F and line a sheet pan with parchment paper.
- Step 2: Add the butternut squash cubes to a bowl and coat with avocado oil. Sprinkle in the shredded coconut and cinnamon, then toss until everything sticks.
- Step 3: Arrange the cubes in a single layer and roast for 25-30 minutes, flipping halfway, until soft and lightly golden.
- Step 4: Let them cool slightly before serving to toddlers, or mash gently for littles who need softer textures.
Hint For The Best Butternut Squash Cubes
If you’re using frozen butternut squash, don’t thaw it first — roasting straight from frozen helps the cubes keep their shape and prevents them from turning mushy. Just add 5 extra minutes to the cook time and they’ll come out perfectly tender with a lightly toasted coconut coating.
Substitutions
This coconut roasted butternut squash cubes recipe is already gluten-free, dairy-free, and egg-free making it great for so many families!
- veggie swap - swap sweet potato for butternut squash for a different veggie option
- no coconut? - just omit the coconut shreds!
Variations
Feel free to change up the flavor profile of these roasted butternut squash cubes if you want!
- extra cozy: add a pinch of nutmeg or ginger for a warmer, fall-forward flavor
- more texture: sprinkle hemp seeds or crushed pecans on top after roasting for added crunch (for older toddlers)
- savory spin: skip the cinnamon and add a tiny pinch of garlic powder and smoked paprika for a sweet-savory vibe
Equipment
All you'll need to make these roasted butternut squash cubes is a sheet pan lined with parchment paper, a mixing bowl to toss the squash with the coconut and cinnamon, and a simple spatula or spoon for flipping the cubes halfway through roasting.
Storing Your Coconut Roasted Butternut Squash Cubes
Store any leftover coconut roasted butternut squash cubes in an airtight container in the fridge for 3-4 days. They reheat really well in the air fryer (about 3-4 minutes at 375°F) or the microwave for a quick warm-up. If you’re serving leftovers to younger toddlers, you can mash them slightly after reheating to soften the edges again. I don’t recommend freezing this one, the coconut coating doesn’t hold up well after thawing.
Tiff's Dietitian Tip
Pairing naturally sweet vegetables like butternut squash with warm flavors (cinnamon, toasted coconut) is a great way to help toddlers feel more comfortable exploring veggies! Remember, repeated exposure to veggies in different forms and flavor profiles helps expand their palate over time, and sweet-leaning veggies like this are often an easy first “win” for picky eaters.
FAQ
Yes! Frozen squash works perfectly. Roast it straight from frozen (don’t thaw) and just add a few extra minutes to the cook time.
Absolutely. The coconut adds a nice toasted sweetness, but you can leave it off and just roast the squash with oil and cinnamon.
Yes, for babies ready for soft finger foods. Just make sure the cubes are very soft and easily smashable between your fingers. You can mash or cut smaller if needed.
Definitely. Melted coconut oil works great and makes the flavor even more coconut-forward.
These pair well with shredded chicken, salmon bites, turkey meatballs, eggs, or even cottage cheese for an easy lunch.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these coconut roasted butternut squash cubes:
Coconut Roasted Butternut Squash Cubes (easy, 4-ingredient side)
Equipment
- parchment paper
Ingredients
- 3 cups butternut squash cubes fresh or frozen
- 1-2 tablespoon avocado oil or melted coconut oil
- ¼ cup shredded unsweetened coconut
- ½-1 teaspoon cinnamon
Instructions
- Preheat your oven to 400°F and line a sheet pan with parchment paper.
- Add the squash cubes to a mixing bowl. Drizzle with avocado oil and toss to coat.
- Sprinkle the shredded coconut and cinnamon over the squash and toss again until everything sticks.
- Spread the cubes in a single layer on the sheet pan.
- Roast for 25-30 minutes, flipping halfway, until the squash is tender and the coconut is lightly toasted.
- Cool slightly before serving. Mash gently for babies as needed.
Benny says
Love this as a tasty side for my littles!