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.

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.

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.