1. Preheat the oven to 200°C (fan 180°C). Peel and dice the squash into roughly 2 cm cubes. Toss the squash with 5 g olive oil and spread on a baking tray. Roast for 20–25 minutes until very soft and starting to caramelise at the edges.
2. While the squash roasts, drain and rinse the cooked navy beans (240 g). If using dried beans, cook them until very soft and drain thoroughly before using.
3. Once the squash is soft, transfer it to a bowl and mash with a fork or potato masher until mostly smooth but still a little textured — you want soft lumps so the cakes hold together but are easy for a toddler to gum.
4. Add the drained navy beans to the mashed squash and gently mash them together. Stir in the remaining 5 g olive oil and the tiny pinch of ground cumin (0.2 g). Mix until the mixture holds together when pressed; if it is too wet, let it cool for a few minutes — the texture will firm slightly as it cools.
5. Wet your hands and shape the mixture into 6–8 small flat cakes or long finger-sized shapes roughly 6–7 cm long and about 1–1.5 cm thick. For baby-led weaning, choose a size your child can hold comfortably: longer soft strips or small wide patties are both fine.
6. Warm a non-stick frying pan over medium-low heat and add a very small amount of olive oil (use any leftover oil on the tray). Gently fry the cakes for 2–3 minutes per side until lightly golden. The goal is a lightly crisp exterior but a soft, fully cooked interior. Do not overbake or make them hard.
7. Remove from the pan and let cool until lukewarm. Check texture and temperature before offering to your toddler — they should be soft enough to squash between finger and thumb.
8. Serve as finger food for baby-led weaning: offer whole cakes or split into long strips. Supervise closely while the child eats. Do not add salt or honey; avoid whole nuts or other choking hazards on the plate.

Summary

Soft navy bean and squash finger cakes made for baby-led weaning, suitable from about 10+ months when your baby is confidently eating soft solids. Mildly seasoned with a tiny pinch of cumin and a little olive oil; texture is soft with a slight exterior colour to encourage self-feeding.

Storing

Store cooled cakes in an airtight container in the refrigerator for up to 48 hours. Reheat gently in a warm pan or oven (no microwave for very uneven heating for toddlers) and always check temperature. You can also freeze cooked cakes on a tray, then transfer to a bag for up to 1 month; thaw overnight in the fridge and reheat thoroughly.

Allergies & Side effects

Navy beans are a legume; watch for signs of allergic reaction when introducing new foods. Ensure beans are very soft to reduce any choking risk and avoid adding salt or strong spices. Supervise all meals and consult your paediatrician if you have concerns about legume allergies or introducing new solids.