Butternut Squash & Lentil Purée

 Butternut Squash & Lentil Purée recipe

With thanks to Sally Hall, author of Plant Based Baby

This tasty recipe for butternut squash and lentil puree can be made for every stage of weaning. You can include other vegetables too.

Ingredients

Half a butternut squash

200g cooked green lentils

Quarter of a red onion, finely chopped l Sprig of fresh coriander

Method

Peel the squash and remove the seeds.

Then cut it into chunky sticks, the size of chunky cut chips.

Steam the squash until soft and keep some of the chunks for your baby to feed themselves.

Cook the onion in a little olive oil, then add the lentils and squash. When they have all heated through, blend the mix- ture with a little of the cooking water and the coriander.

Tips for different stages

Stage One: blend until a smooth puree

Stage Two: Leave slightly chunky

Stage Three: serve chopped roughly

Want to mix it up?

For a more inexpensive version, soak dried lentils for four hours before boiling them until soft. You could also use tinned brown lentils or Puy lentils, which you can buy pre-cooked in sachets. You could also choose any fresh, green vegetable that is in season, for example green beans, spinach, cabbage, peas and so on.

This recipe is from Plant Based Bay by Sally Hall. Find out more on Instagram @PlantBasedBaby_uk. 

You can pre-order her book here

Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform