Ingredients

• 250g butternut squash, peeled and cubed
• 50g red lentils, rinsed
• 30g quinoa, rinsed
• 400ml water or unsalted vegetable broth
• 5ml (1 teaspoon) olive oil
• 1 pinch ground cumin (optional)

Instructions

1. In a small saucepan, gently heat the olive oil over medium heat. Add the cubed butternut squash and sauté for 2–3 minutes until slightly fragrant.
2. Add the rinsed red lentils, rinsed quinoa, and water (or unsalted broth) to the saucepan. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15–20 minutes, or until the squash is very tender and the lentils are cooked through.
4. Remove from the heat and let it cool slightly. If using, stir in the pinch of cumin.
5. Carefully transfer the mixture to a high-speed blender. Blend until perfectly smooth, adding a tablespoon of water at a time if needed to achieve your desired consistency.
6. Serve the purée warm. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen in ice cube trays for individual portions.

Tips & Substitutions

• Texture control: Add more water or broth for a thinner consistency suitable for younger babies.
• Flavor variation: Swap butternut squash with sweet potato or carrot for a gentle change in taste and color.
• Batch prep: Freeze individual portions for up to one month—perfect for quick, nutritious meals anytime.

Nutrition

Approximate per serving:

• Calories: 420
• Fat: 8g
• Carbohydrates: 75g
• Fiber: 17g
• Protein: 16g