Creamy Lentil and Butternut Squash Mash

My Weaning Cookbook

Great for…

  • Introducing textures when weaning with purées; you can alter the texture to make it as smooth or lumpy as you want just by adding more or less water and more of less yogurt
  • Introducing a range of savoury flavours
  • Introducing vegetables; they are the best foods to offer babies first
  • A source of iron (lentils) which is important to include in babies diet from around 6 months of age

Allergen information

Contains milk (dairy free alternative available)

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  • A dash of olive oil for the pan
  • Small pinch of dried coriander leaves
  • Small pinch of cumin
  • 180g butternut squash – peeled and chopped into small chunks
  • 30g dried red split lentils, rinsed
  • 150mls water
  • 1 tbsp of Greek or natural yogurt or replace with water or baby’s
    usual milk


  1. Heat the oil in a pan on a medium heat and, once warmed, add in the coriander and cumin and stir for a few seconds
  2. Add the lentils and the butternut squash and mix with the oil and herbs for a minute or so
  3. Once well mixed, add around 150mls of water to the pan, pop a lid on and bring the mixture to the boil
  4. Once boiling, turn down the heat to a simmer and allow the mixture to cook for around 10 minutes or until the butternut squash is soft.
  5. You might want to take the lid off and give the mixture a stir every few minutes, and if the mixture is getting dry, add a little splash more water.
  6. Once the mixture is soft, remove it from the heat and add the yogurt
  7. Give the mixture a stir and then mash with a potato masher or a fork (you can blend it with a hand blender if you’d prefer it smooth)
  8. If you want the mixture smoother or slightly more liquid you could always add a splash of baby’s usual milk which will help in the cooling down process too

This recipe has been provided by a third party and has not been formally tested by Allergy UK. Weaning Recipe Disclaimer