A bowl of Pumpkin Stew In-a-pot

Pumpkin Stew In-a-pot

Age Suitability

10 months +





Cooking Time



What you need


1 pumpkin or butternut squash (about 3kg)
3 tbsp vegetable oil
500g minced pork/beef or 1 tin of beans (cannellini, haricot or similar)
250g onion
3 cooking apples
125ml water or vegetable stock (ideally homemade with no added salt, or a low salt alternative)
60g raisins (or we used Organix Raisins)
1 tsp chopped fresh or ½ tsp dried basil or thyme

Allergens warning

This product contains:
No allergens
This product is suitable for:
Vegan, Vegetarian, Gluten free, No dairy
An autumnal weaning stew, great for growing babies.
If you prefer swap the pumpkin for butternut squash in the recipe.


Preheat the oven to 180c, 350F or Gas 4. Cut the top off the pumpkin or squash and discard. Cut the pumpkin or squash into quarters and scoop out and discard the seeds and stringy pulp. Place the pumpkin or squash pieces cut-side down in a large, deep baking dish with 1cm of water in the bottom. Cover with foil and bake in the oven until tender (about 2 hours).

Two halved butternut squash on a roasting tray

Finely chop the onion and core and cut the apple into chunks. Heat the oil in a pan and fry the meat or beans, onion and apple until tender (about 15 minutes). Add the remaining ingredients, cover and bring to a boil. Reduce the heat, then simmer for about 30 minutes, stirring occasionally to prevent sticking.

A saucepan of beans, onion and apple being simmered

Drain the water from the pumpkin or squash. Use a spoon to scoop out the soft flesh, then discard the skin.

Two halved butternut squash on a roasting tray having the inside scooped out

Mix the flesh with the meat or bean mixture and return it to the baking dish. Cover with foil and return it to the oven until hot (about 20 minutes).


Don't worry if you don't have pumpkin, this recipe works well with butternut squash as well.

green broccoli floret
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