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Vegetable Casserole

6+ months

Vegetable Casserole


Time preparation10min

Time cooking15min

Time Total25min


• 1 medium potato (approximately 180g)

• 150g butternut squash (approximately 100g prepared weight)

• 60g courgette

• 450ml vegetable stock (made using an unsalted vegetable stock cube)


• Saucepan

• Handheld blender or food processor


1. Wash, peel and dice the potato and butternut squash. Finely slice the courgette.

2. Heat the stock in a pan and cook the vegetables for about 10-15 minutes or until soft. Drain and reserve the stock.

3. Blend together the vegetables with enough reserved stock to make a smooth puree, using a handheld blender or food processor. Do not add any salt.

4. Serve warm.


Cool any leftovers and transfer to ice cube trays and freeze to provide convenient portions for future use. This casserole recipe for babies can contain any combination of vegetables. Why not try parsnip, swede or peas to add variety.

Good to Know

Our casserole recipes for babies are great for older children too! Simply use finely chopped vegetables which can be lightly mashed if required.


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