i can cook Butternut Squash Delights

makes 6

A recipe by Sally Brown and Kate Morris, authors of the i Can Cook books


  • 320g ready chopped butternut squash
  • olive oil
  • 3 tbsp (50g) defrosted frozen peas
  • 1 tsp ground cumin
  • 2 tbsp chopped coriander
  • 1 tbsp plain flour
  • black pepper


  1. Ask an adult to preheat the oven to 180ºC (fan)/200°C / Gas 6. Wash your hands and put on an apron. Line the baking tray with the i can cook baking mat.
  2. Put the chopped squash and 1/2 tablespoon of olive oil into a plastic bag and shake well. Tip the squash out onto the baking mat and sprinkle with a pinch of black pepper and ask an adult to put it in the oven for you. Cook for 25- 30 minutes until soft.
  3. Put the coriander into the cup and then use the scissors to chop it up into small pieces. Put into the other plastic bag along with the peas and 1 tsp of ground cumin.
  4. Once the squash has cooled down add it to the plastic bag of ingredients then squash all the ingredients with the rolling pin.
  5. Now sprinkle over 1 tbsp of plain flour and a pinch of pepper and mix into the squashed ingredients.
  6. Using the tablespoon, takes 6 spoons of mixture out and shape them into balls. Flatten onto the lightly oiled i can cook baking mat.
  7. Drizzle the top of the Delights with a little more oil then ask an adult to put into the hot oven (as before) for about 20 minutes, until golden on top. Leave to cool.

Tip: Serve in a pitta pocket with salad leaves.