The sweet and smooth flavours of butternut squash and red pepper are exciting tastes that babies usually love. The chickpeas bring a rich, nuttiness and the hint of rosemary adds an extra depth of flavour to this classic Mediterranean combination.
140g (1 ½) Red Peppers, skinned, cored and chopped
210g butternut squash peeled and cubed
240g Pink Lady apple, peeled and cored
1/2 tsp rosemary, fresh or dried and ground
Sauté the peppers and butternut squash in a little oil for around 8 minutes, alternatively, you can steam for 10 minutes.
Add the rosemary and apple and cook for a further 5 minutes until everything is soft.
Remove from heat and add the chickpeas and puree.
Note: Skinning the pepper is optional, it is slightly harder to digest for younger babies, and leaves flecks in the puree, so ensure you puree thoroughly. If you are not skinning the pepper, ensure you wash it thoroughly before cooking. You can skin the pepper by placing in a preheated oven at 180C for 20 minutes or carefully holding over a gas flame to scorch the skin all over. Once the skin has been cooked, place in a sealable plastic bag for around ten minutes to sweat. The skin should easily come off.
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