Bridget loves this one with some bread or crackers to dip in.
This makes enough for five or six portions and it freezes well too - just ensure to fully defrost and re-heat before serving to baby.
- 1 red onion
- 1 clove garlic
- 1 courgette
- Half a baked butternut squash
- 6 cherry tomatoes quartered
- 1/2 yellow pepper
- 1 tin of tomatoes or jar of passata
- 1 tbsp fresh chopped basil
- 1 tbsp fresh chopped parsley
- Pinch black pepper
- 1 tsp brown sugar
- 1 tbsp olive oil
Very finely dice the onion and yellow pepper and crush the garlic and add to a saucepan with the olive oil and place on a low heat.
Quarter the cherry tomatoes, dice the courgette into manageable bite sized pieces for baby, and finely chop the basil and parsley. Dice the baked butternut squash too.
Once the onion, garlic and pepper has softened slightly add the brown sugar and allow to cook for a further two minutes.
Now add the courgette, butternut squash and cherry tomatoes and cook for five minutes, stirring with a wooden spoon.
Now add the tinned tomatoes or passata the black pepper and the fresh herbs, retaining a little of each for the very end.
Now cook for thirty to forty minutes and then remove from the heat and stir through the herbs. Portion up and if you are serving a portion right away, ensure it cools enough for baby.