Mother and Baby

Butternut Squash with Spinach and Peas by Annabel Karmel

Section: Recipes
Butternut Squash with Spinach and Peas
  • Serves: 4-6
  • Preparation time: 10 minutes


  1. Heat the oil in a saucepan. Add the leek and butternut squash, Sauté for 8 minutes until softened.
  2. Add the peas, then blend in the milk and water. Bring up to the boil, then simmer for 5 minutes.
  3. Add the spinach, Parmesan and Dijon mustard. Stir until wilted, then blend to the desired consistency. 

Suitable from 6 months. Also suitable for freezing. 

Annabel Karmel's New Complete Baby & Toddler Meal PlannerStarting your weaning journey? Annabel’s New Complete Baby & Toddler Meal Planner is the No.1 guide for giving your baby the very best start. Filled with over 200 quick, easy and nutritious recipes, essential advice, tips and meal planners, it’s the must-have kitchen essential for this exciting milestone.

  • Author: Annabel Karmel Annabel Karmel
  • Job Title: Children's Food Expert

M&B's resident weaning expert Annabel Karmel has over 25 years of experience in children's nutrition and is a best-selling author... 45 cookbooks and counting! 

She even received an MBE in the Queen’s Birthday Honours for her outstanding work in the field of child nutrition. 

Watch Annabel Karmel's easy recipe videos on our YouTube channel, here