6 months + squash sweet potato and carrot puree

Butternut Squash, Sweet Potato & Carrot Baby Puree

Prep: Under 10 mins
Cooks in: 30-60 mins
Serves: Lots - perfect for freezing

Contains:

  • No Allergens

Suitable for:

  • Gluten free

    Gluten free

  • No dairy

    No dairy

  • Vegan

    Vegan

  • Vegetarian

    Vegetarian

Ingredients

1 carrot (prepared weight approx. 85g)
1 sweet potato (prepared weight approx. 170g)
130g peeled butternut squash, seeds removed
2 cloves of garlic, peeled
1 tbsp olive oil

Contains:

  • No Allergens

Method

Step 1

Preheat the oven to 200°C / gas mark 6. Peel the carrot and sweet potato and cut into long batons about 8cm long and 3cm wide. Chop the butternut squash in the same manner.

 

 

The butternut squash and sweet potato puree for babies is naturally a little sweet and has a lovely soft texture. It's one of our favourite butternut squash and sweet potato recipes for baby weaning!

You can add less water when blending to use it as a dip with flatbreads or simply spread on toast. Don't forget to reserve a couple of batons of vegetables for your baby to hold and gnaw on.

If you want to store your puree for baby to eat later, keep it in the fridge in an airtight container for 3 days or freeze for up to 1 month. Defrost in the fridge overnight and reheat on the hob or in the microwave until piping hot. Stir well and always check the heat of baby food before serving.

step 1/3

Method

Step 2

Place on a baking tray and crush two cloves of garlic over the top. Add the oil and toss with your hands until evenly covered. Roast for 30 minutes until the vegetables are starting to brown and crisp at the edges and a knife passes through the thickest area of the vegetables easily. Remove from the oven and allow to cool for 5 minutes in the tin.

 

 

The butternut squash and sweet potato puree for babies is naturally a little sweet and has a lovely soft texture. It's one of our favourite butternut squash and sweet potato recipes for baby weaning!

You can add less water when blending to use it as a dip with flatbreads or simply spread on toast. Don't forget to reserve a couple of batons of vegetables for your baby to hold and gnaw on.

If you want to store your puree for baby to eat later, keep it in the fridge in an airtight container for 3 days or freeze for up to 1 month. Defrost in the fridge overnight and reheat on the hob or in the microwave until piping hot. Stir well and always check the heat of baby food before serving.

step 2/3

Method

Step 3

Puree using a stick blender until you have the consistency your baby prefers. If in doubt, start smooth and add lumps gradually over time. For a really smooth puree add 3 tbsp. cooled boiled water before blending.

The butternut squash and sweet potato puree for babies is naturally a little sweet and has a lovely soft texture. It's one of our favourite butternut squash and sweet potato recipes for baby weaning!

You can add less water when blending to use it as a dip with flatbreads or simply spread on toast. Don't forget to reserve a couple of batons of vegetables for your baby to hold and gnaw on.

If you want to store your puree for baby to eat later, keep it in the fridge in an airtight container for 3 days or freeze for up to 1 month. Defrost in the fridge overnight and reheat on the hob or in the microwave until piping hot. Stir well and always check the heat of baby food before serving.

step 3/3

cookbook

Organix Baby & Toddler Cookbook

Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!

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