Creamy Lentil and Butternut Squash Mash Recipe for Weaning

Introducing your baby to solid foods is such an exciting milestone, but I know it can sometimes feel a bit overwhelming! If you are looking for a simple, nourishing, and incredibly adaptable dish, this Creamy Lentil and Butternut Squash Mash is an absolute winner.

What makes this recipe so wonderful is how easily you can adapt the texture. Whether you want to blend it into a super-smooth purée for those very first tastes or leave it a

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s a thick, fork-mashed consistency, you can adjust it easily by adding a splash more water, breast milk, formula, or yoghurt. It’s a brilliant way to help your baby naturally transition to more textured foods at their own pace.

What makes this recipe perfect for weaning?

Iron: Around 6-months, your baby’s natural iron stores (which they built up in the womb) begin to deplete. Iron is incredibly important for their brain development and energy. Lentils are a fantastic plant-based source of iron to offer early on.
Vitamin C: Plant-based iron is much easier for your baby’s body to absorb when it is paired with Vitamin C. Butternut squash is naturally rich in Vitamin C, meaning it supports the flavour and nutrition in this dish!
Gentle introduction to spices: Introducing a variety of herbs and spices during your baby’s weaning journey is a wonderful way to expand your baby’s palate, build their taste confidence, and get them used to family flavours early on.
Texture progression: This is an incredibly versatile recipe in terms of the texture – you can start it as a smooth puree, or make it thicker or lumpier as your baby progresses through textures. You could even make it into a curry sauce and serve it with rice or my coconut flatbreads as your baby’s skills develop. Remember, texture progression is really important during weaning and these adaptable recipes are perfect for building your baby’s confidence.

Creamy Lentil and Butternut Squash Mash Recipe

Prep time: 10 mins
Cook time: 10–12 mins
Serves: Around 2 baby-sized portions (depending on your baby’s age and appetite!)

Ingredients

A tiny dash of olive oil (for the pan)
A small pinch of dried coriander leaves
A small pinch of ground cumin
180g butternut squash (peeled and chopped into small, even chunks)
30g dried red split lentils (rinsed thoroughly in cold water)
150ml water
1 tbsp full-fat, unsweetened Greek or natural yoghurt (or a dairy-free yoghurt alternative)

Method

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.
Next add the lentils and the butternut squash and mix nicely with the oil and herbs for a minute or so.
Once well mixed, add around 150mls of water to the pan, pop a lid on and bring the mixture to the boil.
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. 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.
Once the mixture is soft, remove it from the heat and add the yogurt. Give the mixture a stir and then use a potato masher or a fork to mash the mixture together (you can blend it with a hand blender if you’d prefer it smooth).

Creamy lentil and butternut squash mash recipe for weaning

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.