This good-looking pasta dish is rich, sweet, and full of antioxidants and other nutrients.

You can freeze the sauce in individual portions, then thaw and reheat each one as needed. Thaw overnight in the fridge or for 1 to 2 hours at room temperature, then microwave or reheat in a small pan until piping hot. Stir and allow to cool before serving.


  • 2 tsp olive oil
  • ½ small red onion, peeled and finely chopped
  • 1tsp freshly chopped thyme or ¼ tsp dried thyme
  • 125g peeled and diced butternut squash
  • 1 garlic clove, peeled and crushed
  • can chopped tomatoes
  • 75ml water
  • ½tsp sun-dried tomato paste or tomato purée
  • 30g Cheddar cheese or dairy-free alternative, grated, plus extra for serving (optional)
  • 1 tbsp double cream or dairy-free alternative
  • 75g elbow/macaroni pasta or gluten-free pasta


  • STEP 1

    Heat the oil in a saucepan. Add the onion, thyme, and butternut squash. Sauté, stirring, over a low heat for 5 minutes. Add the garlic and cook for a further 1 minute.

  • STEP 2

    Add the tomatoes, water and tomato paste/purée. Bring to the boil, reduce the heat, and simmer gently for 30 minutes, or until soft and pulpy, stirring occasionally.

  • STEP 3

    Add the cheese, then purée the mixture until smooth in a food processor or with a hand blender. Mix in the cream.

  • STEP 4

    Meanwhile, cook the pasta in lightly salted water, according to the packet instructions. Leave out salt for babies under 1 year old.

  • STEP 5

    Drain and stir in the blended sauce. Serve with grated cheese, if you wish.

Pic: Annabel Karmel

From Annabel Karmel’s new edition of Weaning: What to Feed, When to Feed, and How to Feed Your Baby