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ESPAÑOL

ESPAÑOL

Butternut Squash Carrot and Apple

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Butternut Squash Carrot and Apple

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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