Butternut squash and lentil

Butternut squash and lentil

250g butternut squash, peeled, deseeded and chopped

50g red lentils

Unsalted stock enough to just cover everything

Peel, deseed and chop about 250g of squash. Put into a small sauce-pan with 50g red lentils and add enough water or freshly made, unsalted stock to just cover everything.

Bring to a simmer. Cook, uncovered, for 20-30minutes until both veg and lentils are soft, stirring frequently and mashing down the squash as you go. Add a little more water if needed, but keep the mixture quite thick.

Mash completely with a fork, or purée. 

Makes 4 portions

Main ingredients
Vegetables, Lentils

Recipe Type

Special Info
Nut free, Egg free, Vegetarian, Pregnant Mums

Level of Difficulty

Health Benefits: Red lentils are a great source of iron to help your baby’s blood carry oxygen. If you are concerned about your baby getting wind or colic, soak the lentils first, then rinse then well before you cook them. 
Writer Siobhan is the owner of Mummycooks.ie, who want to inspire, educate and empower parents to feed their children healthy, home-cooked food. Her blog is a great resource for feeding your child with lots of tips and recipes.
For more advice and some great family-friendly recipes, check out the Mummycooks website.

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