• 200g Butternut squash (or swede or pumpkin)
  • 1 Carrot
  • 4 New potatoes
  • 1tsp Fresh thyme
  • A dash of 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.


Make sure that there are no lumps and that the puree is completely smooth.


Goes well with