Coconut Roasted Butternut Squash Cubes (easy, 4-ingredient side)
These coconut roasted butternut squash cubes are a simple, cozy, and naturally sweet veggie side that toddlers love. With just four ingredients and roast into soft, golden bites with the most delicious toasted coconut coating. They’re nutrient-dense, easy to prep, and perfect for busy weeknights, lunchboxes, or introducing veggies to picky eaters in a gentle, familiar way.
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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