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Ingredients

  • 500 g butternut squash
  • 450 g sweet potato
  • a generous knob of butter or margarine
  • water
  • 1 cups a little breast or formula milk (optional)

Method

  1. Preheat oven to 200C/400F
  2. Lay a large sheet of aluminium foil on a baking sheet and spread out the squash and sweet potato on top.
  3. Dot the butter over the vegetables and sprinkle with the water. Lift the sides of the foil and scrunch them together to make a loose parcel. Bake for about 1 hour, or until the vegetables are tender.
  4. Allow the squash and sweet potato to cool slightly, then transfer to a blender, along with any cooking liquid. Blend to a smooth puree.
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