A vibrant, creamy purée blending sweet butternut squash with protein-rich red lentils and iron-packed spinach. Perfectly textured for babies and toddlers, this gentle meal is both delicious and highly nutritious.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 200g butternut squash, peeled and cubed
- 50g red lentils, rinsed
- 30g fresh spinach
- 1 tsp olive oil
- 25g yellow onion, finely chopped
- 250ml low-sodium vegetable broth or water
- 1 pinch of dried thyme (optional)
Instructions
- 1.Heat the olive oil in a small saucepan over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened and translucent.
- 2.Add the cubed butternut squash, rinsed red lentils, and thyme (if using) to the saucepan. Stir to combine.
- 3.Pour in the low-sodium vegetable broth or water. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the squash is tender and the lentils are soft.
- 4.Remove the saucepan from the heat. Stir in the fresh spinach and allow it to wilt in the residual heat for about 1 minute.
- 5.Carefully transfer the mixture to a blender. Blend until smooth. For older toddlers, you can mash with a fork for a chunkier texture. Allow to cool to a safe temperature before serving.
Nutrition Information
Why this recipe
This recipe is rich in plant-based protein and fiber from lentils for healthy growth and digestion. Butternut squash provides essential Vitamin A for vision and immune support, while spinach adds vital iron and vitamins in an easily digestible format.
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