Butternut Squash, Sweetcorn + Peas Puree

Butternut
Sweetcorn
Veg puree

Offer a rainbow of veggies early on in weaning

Help grow a Little Veg Lover for life!

  • Makes

    21
  • Prep

    10
  • Cook

    15
  • Freeze

     

    me!

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

Ingredients

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  • 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

Method

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  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

Swap This For That

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

Fun for little ones

Handy Tips

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

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