Butternut squash and carroty mash with thyme

Method

1. Peel the squash, swede or pumpkin and cut into thick slices.
2. Place in a roasting tin and drizzle with olive oil. Roast at 200C/400F/Gas mark 6 for 30-40 minutes, or until soft.
3. Prepare the carrots and potatoes and boil until soft.
4. Add the thyme to cooked vegetables and blend to a smooth puree.

Hints and tips

1. Milk free, egg free, gluten free and vegetarian.

2. Make sure that there are no lumps and that the puree is completely smooth.

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Age suitability

First food

Meal Type

• First food
• Lunch

Preparation time

Under 40 minutes