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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

I’m from The First Foods Book

We think weaning should be full of fun scrummy tastes, and lots of big smiles, so we've created the First Foods Book - the Purple One!