Ingredients
- 200g butternut squash, swede or pumpkin
- 1 medium carrot
- 4 new potatoes
- 1 tsp chopped fresh thyme
- Olive oil
Method
- Peel the squash, swede or pumpkin and cut into thick slices.
- Place in a roasting tin and drizzle with olive oil. Roast at 200°C for 30-40 minutes,or until soft.
- Prepare the carrots and potatoes and boil until soft.
- Add the thyme to cooked vegetables and blend to a smooth purée.
Recipe facts
- Around 6 months
- Gluten Free
- Vegetarian
- No Added Milk Ingredients
- No Added Egg Ingredients
- Main meal
- 4 Servings
Nutrition
Nutrition
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