Butternut squash and carroty mash with thyme
- Makes 4 portions
- A little work
Packed with veggies and flavoured with fresh thyme, this recipe is suitable for first weaning
- 200g butternut squash, swede or pumpkin
- 1 whole medium carrot
- 4 whole new potato
- 1 tsp fresh thyme, chopped
- 1 dash olive oil
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Method
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Step 1
Peel the squash, swede or pumpkin and cut into thick slices.
-
Step 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.
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Step 3
Prepare the carrots and potatoes and boil until soft.
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Step 4
Add the thyme to the cooked vegetables and blend to a smooth puree.
- Milk free, egg free, gluten free and vegetarian.
- Make sure that there are no lumps and that the puree is completely smooth.
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