Butternut Squash Lasagne Cups For Baby Led Weaning
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Butternut Squash Recipes For Kids
BLW squash lasagne is a great recipe for babies and kids for several reasons:
Nutrient-Rich: Butternut squash is packed with essential nutrients like Vitamin A, Vitamin C, fibre, and potassium, making it a healthy choice for growing children.
Mild Flavour: The subtle and slightly sweet flavour of butternut squash appeals to young taste buds, making it a great introduction to new flavours and textures.
Easy to Digest: The soft and creamy texture of butternut squash when pureed makes it easy for babies to eat and digest, perfect for little ones transitioning to solid foods.
Versatile: Butternut squash can be incorporated into various dishes, and using it in lasagne introduces kids to a flavourful and nutritious ingredient in a familiar and comforting way.
Balanced Meal: By combining butternut squash with pasta, cheese, and possibly some meat, butternut squash lasagne offers a balanced meal with carbohydrates, protein, and vegetables in one dish. The perfect finger food for little hands.
Family-Friendly: The appeal of lasagne as a family favourite dish makes it a convenient way to serve a wholesome meal that everyone in the family can enjoy together.
A Great Choice For BLW
Lasagne cups are a great choice for baby-led weaning (BLW) for several reasons. Their convenient individual portions make them easy to serve and handle for little hands just starting to explore solids. The cup form also helps to contain the mess that often comes with traditional lasagne, making it a cleaner option for both baby and parent.
In terms of preparation, lasagne cups are incredibly easy to make. By using pre-cooked lasagne sheets and layering them with the butternut squash puree you can assemble these cups in no time. They can be baked ahead of time and stored in the refrigerator or freezer, allowing for quick reheating whenever needed
Overall, butternut squash lasagne is a winning recipe for babies and kids due to its nutritional value, gentle taste, easy digestibility, and versatility that can help parents introduce healthy foods in a kid-friendly format.
Ingredient information
Butternut squash - Packed with essential vitamins, minerals, and fibre, butternut squash can support your baby's growth and development while introducing them to a delicious vegetable early on. Its natural sweetness makes it appealing to little ones, and its soft consistency is ideal for exploring new textures during BLW.
Olive oil - I have chosen to use olive oil but you could use avocado oil instead or even coconut oil if you prefer.
Cream cheese - The cream cheese acts as a cheese sauce, and brings a yummy creaminess to the butternut squash filling. You could use cottage cheese too if you prefer.
Sage - Sage pairs really well with butternut squash so I had to include within this recipe. You could use fresh sage if you wanted to.
Basil - This is a great herb, and I mostly always use it within pasta dishes. You could use fresh basil too if you prefer.
Garlic granules - I have used garlic granules but you could use a clove of grated fresh garlic if you wish or even use garlic powder.
Lasagne sheets - I have used egg free lasagne sheets for this recipe, you could use fresh lasagne sheets too but if your baby has an egg allergy, read the ingredients to check they are not egg lasagne sheets.
Grated cheese - I have used a combination of 4 grated cheeses, but you can just stick to cheddar cheese or a mozzarella would work really nicely.
Serving suggestion
The lasagne cups would be great served with broccoli, roasted carrots or even some homemade fries or sweet potatoes.
You could also serve with a homemade tomato sauce for dipping.
Other great pasta recipes: Orzotto, garlic and herb orzo, classic spaghetti bolognaise.
Storage instructions
The lasagne can be stored in the fridge for up to 3 days, stored in an airtight container.
If you wanted to freeze the lasagne, you will need to wait until the lasagne has cooled to room temperature, before transferring to an airtight container or a freezer safe bag. Be sure to label the container or freezer bag with the item and date.
To reheat the lasagne, preheat your oven to 180C or 350F and reheat for up to 15 minutes, bur be careful before serving to your baby, make sure it is cooled down before serving.
You will not be able to refreeze once defrosted and reheated.
Equipment used to help with this recipe
Baking tray - I have chosen to use a non-stick and BPA free baking sheet - they are easy to clean and, if you buy more than one, easily stackable and easily stored.
Muffin tray - A non-stick muffin pan that will easily clean any spills from the muffin cases. You will need one of these to easily hold the muffin cases.
Silicone cups - I love reusable kitchen stuff! These silicone muffin cases are dishwasher and freezer safe and can be used in the oven up to 230 degrees C! Ideal for individual baby portions.
Nutri bullet - I have found a blender to be an invaluable tool in the preparation of many of my baby led weaning recipes.
Recipe | Butternut Squash Lasagne Cups For Baby Led Weaning
Ingredients
Makes 6 cups
285g raw butternut squash, cut into cubes
1.5 tablespoons olive oil
2 heaped tablespoons full fat cream cheese
1 teaspoon dried basil
1/2 teaspoon garlic granules
1/2 teaspoon dried sage
2 egg free lasagne sheets
4 tablespoons grated cheese (I used a 4 cheese mix of mozzarella, cheddar cheese, double Gloucester and red Leicester)
Instructions
Start by pre heating your oven to a medium heat of 170C or 340F. Prepare a baking tray with baking parchment and set aside. Also, prepare a muffin tray with 6 silicone cups.
Scatter the butternut squash on the baking tray, and use 1 tablespoon of the olive oil and coat the butternut squash in the olive oil. (I use my hands).
Place the butternut squash in the oven for 20-25 minutes.
While the butternut squash is cooking, take your lasagne sheets and use a little olive oil and rub over all sides of the lasagne sheets.
Using a large bowl place the 2 lasagne sheets into boiling water and leave to soak for 20 minutes or until the butternut squash is cooked.
Place the cooked butternut squash into a Nutri Bullet or food processor along with the basil, sage, garlic granules, cream cheese and a splash of water.
Blitz until smooth. It should be very thick and creamy butternut squash puree.
Drain the lasagne sheets and cut into 12 small squares.
Place 1 small lasagne square in each of the silicone cups, followed by 1 teaspoon of the butternut squash filling (pasta sauce), repeat and finish by sprinkling with the cheese.
Pop in the oven for 20-25 minutes until golden brown. Leave to cool before serving to your baby.
Hope you and your family enjoy!
Recipe notes
For dairy free babies you can make some easy swaps to make the recipe suitable for dairy free and vegan babies.
Swap out the cream cheese for a dairy free alternative, and swap out the cheese for nutritional yeast or a plant based cheddar, or both.
©The Petit Spoon
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