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Butternut Squash and Carroty Mash with Thyme

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Butternut Squash and Carroty Mash with Thyme

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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