Vegetable Casserole
Ingredients
1 medium potato (approximately 180g)
150g butternut squash (approximately 100g prepared weight)
60g courgette
450ml vegetable stock (made using an unsalted vegetable stock cube)
Utensils
- Saucepan
- Handheld blender or food processor
Allergens
Method
- Wash, peel and dice the potato and butternut squash. Finely slice the courgette.
- Heat the stock in a pan and cook the vegetables for about 10-15 minutes or until soft. Drain and reserve the stock.
- Blend together the vegetables with enough reserved stock to make a smooth puree, using a handheld blender or food processor. Do not add any salt.
- Serve warm.
Tip
Cool any leftovers and transfer to ice cube trays and freeze to provide convenient portions for future use. This casserole recipe for babies can contain any combination of vegetables. Why not try parsnip, swede or peas to add variety
Good to know
Our casserole recipes for babies are great for older children too! Simply use finely chopped vegetables which can be lightly mashed if required.
Popular recipes
Homemade banana baby food is simple to make, and it should only take a couple of minutes to prepare.
This recipe is a great one for busy mums and dads, as it takes only five minutes to prepare.
Try making this easy papaya purée for babies and introduce your little one to exciting new tastes and textures.
