Holly Bell's Squash, Sweet Potato & Carrot Puree
- Under 10 minutes to prepare
- 30-60 minutes to cook
- Makes about 20 ice cube sized portions
- Can be frozen
- How to make
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
How to make
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
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
This puree is naturally a little sweet and has a lovely soft texture. You can add less water when blending and 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.
Keeps in the fridge in an airtight container for 3 days or freezes well for 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.
*The Department of Health and the World Health Organization recommend nothing but breastfeeding for the first 6 months of a baby's life. At around 6 months your baby may show signs that they're ready for solid food.