Meals

We’ve put just enough chilli in this dish to excite tiny taste buds.

But if your little one is showing signs of a fiery palate, by all means, spice it up with a teaspoon more.

  • Serves

    6
  • Prep

    15
  • Cook

    30
  •  

     
  • Freeze

     

    me!

  • Vegetarian
  • Soya free
  • Nut free
  • Gluten free
  • Dairy free
  • Egg free

Ingredients

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  • 450 g/1 lb butternut squash, peeled, deseeded + cut into large bite-sized pieces
  • 1 tablespoon olive oil
  • 100 g/3½ oz mushrooms, sliced
  • 2 garlic cloves, finely chopped
  • 400 ml/14 fl oz passata (sieved tomatoes)
  • 2 tablespoons tomato purée
  • 400 g/14 oz can red kidney beans in water, drained
  • 4 cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon mild chilli powder
  • Brown rice + green vegetables, to serve

Method

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  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Toss the squash in half the oil, then spread it out in a roasting tray + roast in the oven for 30 minutes, turning once, until tender + slightly golden.
  2. Meanwhile, heat the remaining oil in a large saucepan over a medium heat + cook the mushrooms for 6 minutes, stirring frequently, until softened. Stir in the garlic, then add the passata, tomato purée, beans, cloves, ginger + chilli powder + bring almost to the boil. Reduce the heat, part-cover with a lid + simmer for 15 minutes until reduced + thickened. Add a splash of water if the sauce is too thick.
  3. When the squash is cooked, stir it into the chilli. Finely chop the chilli for babies, then serve with rice + green vegetables.
Fun for little ones

Fun for little ones

Scoop the seeds. Use an ice-cream scoop to remove the seeds from the squash – it’s so quick + easy! Don’t forget to save the seeds to use in a shaker for your baby.

Recipe tip bright ideas

Handy tips

Adding a little sprinkle of curry powder – or spices such as paprika, cumin, or coriander, + of lots of different herbs – is an easy way to send your baby on a taste adventure. Use just a touch here + there to tingle your baby’s taste buds in a world of flavour.

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