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Home > Recipes > Butternut Squash, Sweetcorn + Peas Puree

Butternut Squash, Sweetcorn + Peas Puree

Butternut Squash, Sweetcorn + Peas Puree

Offering a rainbow of veggies early on in weaning helps grow a Little Veg Lover for life!

Makes 21 ice cubes
Prep 10 min
Cook 15 min
Little veg lover
From 4-6 months
VegetarianVegetarian
Soya freeSoya free
Nut freeNut free
Gluten freeGluten free
Dairy freeDairy free
Egg freeEgg free

Ingredients

Method

  • ½ butternut squash (about 400 g/14 oz), peeled, deseeded + cubed
  • 60 g/2¼ oz frozen peas
  • 100 g/3½ oz no-salt + no-sugar canned sweetcorn, drained

Ingredients

Method

  1. Steam or boil the butternut squash in a saucepan over a medium heat for 10 minutes until almost cooked.
  2. Add the peas + sweetcorn + cook for 5 minutes more until everything is tender. In a food processor or using a hand blender, purée with 5 tablespoons boiled water until smooth.

Swap This For That

If you're in a rush, swap the butternut squash for carrots which are quicker to chop!

Handy Tips

Adding some baby rice makes the texture thicker + grainier for more confident eaters

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I’m from The First Foods Book

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