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Butternut Squash and Carroty Mash with Thyme


  • 200g butternut squash, swede or pumpkin
  • 1 medium carrot 
  • 4 new potatoes
  • 1 tsp chopped fresh thyme
  • Olive oil 


  • 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