Advertisement

  • 200g Butternut squash
    (or swede or pumpkin)
  • 1 Carrot
  • 4 New potatoes
  • 1tsp Fresh thyme
  • A dash of olive oil

    Method

    • step 1

      Peel the squash, swede or pumpkin and cut into thick slices.

    • step 2

      Place in a roasting tin and drizzle with olive oil. Roast at 200C/400F/Gas mark 6 for 30-40 minutes, or until soft.

    • step 3

      Prepare the carrots and potatoes and boil until soft.

    • step 4

      Add the thyme to the cooked vegetables and blend to a smooth puree.

    Tips

    Make sure that there are no lumps and that the puree is completely smooth.

    Advertisement
    Advertisement
    Advertisement
    Advertisement