Butternut Squash, Sweet Potato & Carrot Puree in a bowl

Butternut Squash, Sweet Potato & Carrot Puree

Age Suitability

6 months +





Cooking Time



What you need


1 carrot (prepared weight approx. 85g)
1 sweet potato (prepared weight approx. 170g)
130g peeled butternut squash, seeds removed
2 cloves of garlic, peeled
1 tbsp olive oil

Allergens warning

This product contains:
No allergens
This product is suitable for:
Vegan, Vegetarian, Gluten free, No dairy
Please note:
The recipe may make more than 4 servings, which is perfect as it's suitable for freezing!
Start weaning your baby with our Squash, Sweet Potato and Carrot Puree recipe. It's a really simple recipe to make, and it's delicious too!
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Preheat the oven to 200°C / gas mark 6. Peel the carrot and sweet potato and cut into long batons about 8cm long and 3cm wide. Chop the butternut squash in the same manner.


Place on a baking tray and crush two cloves of garlic over the top. Add the oil and toss with your hands until evenly covered. Roast for 30 minutes until the vegetables are starting to brown and crisp at the edges and a knife passes through the thickest area of the vegetables easily. Remove from the oven and allow to cool for 5 minutes in the tin.

Roasted butternut squash and sweet potato on a roasting tray

Puree using a stick blender until you have the consistency your baby prefers. If in doubt, start smooth and add lumps gradually over time. For a really smooth puree add 3 tbsp. cooled boiled water before blending.

Butternut Squash, Sweet Potato & Carrot puree in a bowl

The butternut squash and sweet potato puree for babies is naturally a little sweet and has a lovely soft texture. It's one of our favourite butternut squash and sweet potato recipes for baby weaning!

You can add less water when blending to use it as a dip with flatbreads or simply spread on toast. Don't forget to reserve a couple of batons of vegetables for your baby to hold and gnaw on.

If you want to store your puree for baby to eat later, keep it in the fridge in an airtight container for 3 days or freeze for up to 1 month. Defrost in the fridge overnight and reheat on the hob or in the microwave until piping hot. Stir well and always check the heat of baby food before serving.

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