1. Preheat the oven to 200°C.
2. Wash the broccoli and cut it into small florets; peel and dice the squash into toddler-friendly bite-sized cubes.
3. Toss the vegetables gently with olive oil.
4. Spread them evenly on a baking tray lined with parchment paper.
5. Roast for 20-25 minutes until tender and lightly golden.
6. Allow the vegetables to cool to a safe temperature before serving.

Summary

This toddler-friendly dish combines nutrient-rich broccoli and squash into a versatile meal suitable for both breakfast and dinner, encouraging baby-led weaning with finger-food textures.

Storage Options

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Potential Allergies

Ensure your child has been previously introduced to these vegetables; consult a pediatrician if introducing new foods.

Side Effects

Cut the vegetables into appropriate sizes to minimize choking risks.