Peel the butternut squash, remove the seeds and chop in cubes.
Peel the beet and chop it in cubes, the same size of the squash.
Leave the peel of the persimmon, core it and chop in cubes.
Place the veggies/fruit on a parchment paper on a baking sheet. Bake in preheated oven to 350F/175C for 30 minutes.
FOR PUREE': in a food processor, add the roasted veggie/fruit mix all together with the avocado, the pear (cored and not peeled) and the kefir. Blend everything for 1 or 2 minutes. You can also add any thinning liquid of your choice to reach the desired consistency.
FOR FINGER FOOD: simply mix in a bowl all the ingredients and serve. The veggie/fruit pieces should be cut in tiny tiny pieces, the size of a pea and should be enough tender to be easily squeezed with your fingers.