Butternut Squash Gratin Baby [6m+], Toddler & Family


This week’s cooking challenge at #HealthyKidsCommunity is pasta alternatives and I have made the above mentioned dish.

I have just given myself a “well done! tap on the shoulder. 😁 This is hands down my best vegetable gratin I have ever made! I kid you not it’s so tasty even without salt! I have sprinkled parmesan cheese at the end but it can be opted out for vegans. The coconut oil gave it the extra kick! 🙂

It is packed with beta-carotene, potassium, manganese, antioxidants, vitamin A and C, these are just from the butternut squash alone! Kale is also know as super vegetable, is one of the best vegetable to add to your little one’s diet. Kale itself doesn’t make a very smooth puree but when you steam or cooked then blend it with other vegetables, you will get a super puree for your little one.

Baby boy loved it! Fussy toddler didn’t so much as it was just vegetables! He still finished his meal though.




  • 1/2 medium size butternut squash (deseeded, peeled & thinly sliced)
  • 2 medium sweet potatoes (peeled & thinly sliced)
  • 2 large pink lady apples (peeled, cored & thinly sliced)
  • 1 cup frozen chopped kale (use fresh if you have and chopped in a food processor)
  • 1/2 leak – white part only (thinly sliced crosswise)
  • 1/2 cup water
  • 2 tbsp cold pressed coconut oil
  • himalayian salt and pepper
  • 1/2 cup freshly grated Parmesan cheese




  1. Preheat the oven to 180 degrees celsius .
  2. In a frying pan, heat 1 tablespoon of coconut oil over medium heat. Add leeks, kale and 2 tablespoons water. Stir, until leaks begin to brown, about 10 minutes. Add a sprinkle of salt and pepper after the baby portion has been taken out
  3. I have used 2 baking trays, one small for baby and one medium size for toddler and family.
  4. Arrange squash in overlapping layers, spread leeks evenly over the squash. Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon coconut oil. Repeat this step after every layer. Arrange sweet potatoes in an overlapping layer over the apples. Repeat brushing.
  5. Make two layers in the toddler and family tray. Make one layer for baby tray. I had some more leftover apples so I made it as a final layer in baby tray. Arrange apples again in an overlapping layer over the sweet potatoes. Add 2 tbsp water into the baby tray and 3 tbsp water into the toddler and family tray.
  6. Cover tightly with aluminum foil. Bake 45 minutes.
  7. Uncover, pierce the gratin with a paring knife, it should be soft and sprinkle cheese over the top.
  8. Raise the oven temperature to 220 degrees celcius and bake 10 minutes, or until the cheese has melted and is golden brown.
  9. Let cool 10 minutes before serving.
  10. For baby puree, blend until you have reached youre desired consistency. Add some liquid (e.g. pre-boiled water) ifnthe puree is too thick.
  11. Suitable for freezing.




One thought on “Butternut Squash Gratin Baby [6m+], Toddler & Family

  1. Pingback: Week 2 – Pasta Alternatives Cooking Challenge at #HealthyKidsCommunity on IG | Kat's Delicious Kitchen

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