Ingredients
- 125g butternut squash
- 1 medium carrot (80g)
- 1 small eating apple (90g)
Method
- Peel the squash and carrot and chop into small pieces.
- Peel and core the apple and chop.
- Place in a small pan with 150ml/1/4pt water.
- Bring to the boil, cover and simmer for 15 mins or until everything is nice and soft.
- Use a stick blender to blend the mixture to form a smooth, lump free puree, adding 45ml cooking water (add more or less to adjust the texture).
- Serve at room temperature or chilled.
Recipe facts
- Around 6 months
- Vegetarian
- No Added Milk Ingredients
- No Added Egg Ingredients
- Main meal
- 2 Servings
Nutrition
Nutrition
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