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

butternut squash, carrot and thyme puree
  • 200g butternut squash, swede or pumpkin
  • 1 whole medium carrot
  • 4 whole new potato
  • 1 tsp fresh thyme, chopped
  • 1 dash olive oil


  • 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.

  • Step 3

    Prepare the carrots and potatoes and boil until soft.

  • Step 4

    Add the thyme to the cooked vegetables and blend to a smooth puree.

  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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