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
- Ingredients
- How to make
Ingredients
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
Step 1
Preheat the oven to 200°C / gas mark 6
Step 2
Peel the carrot and sweet potato and cut into long batons about 8cm long and 3cm wide
Step 3
Chop the butternut squash in the same manner
Step 4
Place on a baking tray and crush two cloves of garlic over the top
Step 5
Add the oil and toss with your hands until evenly covered
Step 6
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
Step 7
Remove from the oven and allow to cool for 5 minutes in the tin
Step 8
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
Recipe notes
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.
