Pumpkin, Parsnip and Sweet Potato Mash

Makes: 10 portions
Time: 30 minutes
Age: 6+ months

Ingredients:

200g sweet potato
200g butternut squash
100g parsnip
2 Tbsp water
1 tsp unsalted butter

Instructions:

• Remove the skin from the sweet potato and butternut and wash the parsnip well.
• Preheat the oven to 200C and line a baking tray with parchment paper.
• Chop the vegetables to cubes of the same size and arrange on the baking tray.
• Bake for 20-25 minutes or until very soft.
• Transfer the chopped vegetables to a pot and mash to a smooth consistency.
• Add the butter and stir to melt.
• If the mash is too thick, add a couple of tablespoons of water until you reach the right consistency for your child.
• You can freeze leftover mash in single portions for up to 3 months. 

Serve and enjoy!

Nutrition Information Typical Values: 

% reference intake of an average adult (8400kJ/2000kcal)