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Ingredients

  • 250g Mascarpone
  • ½ Butternut squash, cubed
  • ½ Red pepper
  • 1tsp Tomato purée
  • 1 drizzle of olive oil
  • A packet of oatcakes to serve

Method

  • STEP 1

    Put the squash and pepper in a roasting dish and bake in the oven at 220oC for 20 minutes until soft.

  • STEP 2

    Leave to cool, then peel of the skins and finely chop before adding to the cream cheese with the tomato puree and a drizzle of olive oil.

  • STEP 3

    Pulse in a blender to desired consistency and serve with oatcakes.

  • STEP 4

    Cream cheese is a good base for a baby’s first dip. Make an alternative version by adding mashed avocado, cooked, mashed peas, and a finely chopped sprig of mint to the cheese.

Authors

Goes well with

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