Butternut squash and carroty mash with thyme
Makes 4 portions
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Packed with veggies and flavoured with fresh thyme, this recipe is suitable for first weaning
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- 200g Butternut squash(or swede or pumpkin)
- 1 Carrot
- 4 New potatoes
- 1tsp Fresh thyme
- A dash of olive oil
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Peel the squash, swede or pumpkin and cut into thick slices.
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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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Prepare the carrots and potatoes and boil until soft.
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Add the thyme to the cooked vegetables and blend to a smooth puree.