Give your little one a taste of autumn with this Butternut Squash and Parsnip puree. It’s the perfect blend of tasty, seasonal ingredients, and is a guaranteed hit with baby!
Ingredients
150g butternut squash, peeled and diced
110g parsnip, peeled and diced
2 tsp oil (vegetable, rapeseed, olive)
110g parsnip, peeled and diced
2 tsp oil (vegetable, rapeseed, olive)
Method
- Preheat the oven to 180˚C fan / 350˚ F / Gas Mark 4. Line a baking sheet with non-stick paper.
- Add the vegetables and oil and toss to coat. Roast for 20 minutes until soft.
- Blend until smooth using a stick blender adding 4 tbsp of boiling water.
- Alternatively, put the squash and parsnip into a steamer. Steam for 15 minutes until tender. Blend until smooth using a stick blender, adding 1 tbsp of the water from the steamer.
Similar Recipes
Some more recipes for you to try
OUR APP
Annabel Karmel’s No.1
Rated Baby & Toddler Recipe App
Discover our brand NEW App, jam-packed with over 650+ recipes. NEW recipes every week, Meal Planners, Shopping Lists, Weaning Guide, Allergy Tracker + lots more!
Start your FREE trial today!
Related Products
Similar products you might enjoy!
