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Recipe Image
Butternut Squash Carrot and Apple


  • 125g butternut squash
  • 1 medium carrot (80g) 
  • 1 small eating apple (90g)


  • 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