Chunky slow-cooked pumpkin and sweet potato make up this rich and tasty dish. Our Italian inspired, creamy cheese and pumpkin sauce is perfectly paired with a delicious gluten free quinoa, packed full of protein.
Preparation: 10 minutes | Cooking: 30 minutes | Suitable from 8 months | Keep in the fridge in a sealed container for up to 2 days.
200g Pumpkin or butternut squash, peeled and chopped
200g sweet potato, peeled and chopped
100g carrots, peeled and chopped
Method
Preheat the oven to 180C. Line a baking sheet with parchment paper and scatter over the chopped pumpkin, sweet potato and carrot and garlic, drizzle over the olive oil and dried basil and mix together with your hands to ensure all the vegetables are coated. Place in the oven and cook for 20-25 minutes until golden and soft.
While the vegetables are cooking, cook the quinoa according to the packet instructions. In another pan, cook the frozen peas for 5-7 minutes until soft. Drain, reserving the cooking water.
Once the vegetables are cooked, remove from the oven and allow to cool slightly and add to a blender with the cooked peas, cannelloni beans and cheddar cheese and blend to the desired consistency. Add a little of the pea cooking water to get to a looser consistency.
Serve with the cooked quinoa and top with freshly grated Parmesan.
This website or its third-party tools use cookies (not those kind of cookies). They’re needed to keep it working and smooth sailing, but if you don’t want to consent to all or some of the cookies, take a look at the cookie policy. If you close this banner, scroll through the page, click a link or continue to browse, you agree to the use of cookies.
Get 20% off your first purchase
FAMILY CLUB
Then 10% on all orders after that!
+ SAVE UP TO £1000 WITH EXCLUSIVE
DISCOUNTS FROM BIG BRANDS
Enter the coupon:
wow20
and enjoy the 20% OFF on your
First Order
Thank you so much for entering our competition!
The winner will be announced once the prize draw has closed and contacted via email.