Beef & Butternut Mash
Ground beef simmered with butternut squash and mashed into a moist, lumpy texture. Iron-rich and freezer-friendly.
Ingredients
Makes about 2 cups
Foods in this recipe
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Method
- 1
Warm the oil and cook the onion over medium-low heat for 5 minutes, until soft.
- 2
Add the beef and cook, breaking it up finely, until no pink remains and it reaches 160°F (71°C).
- 3
Add the squash, water and thyme. Cover and simmer 15 minutes, until the squash is very soft.
- 4
Mash with a fork or potato masher. Add a splash of water if it looks dry; it should be moist, never crumbly.
Serve it by age
7–8 months
Serve the moist, lumpy mash on a spoon.
9–12 months
Mash less and let your baby pick up soft crumbles and squash pieces.
12 months+
Serve over pasta, rice or mashed potato.
health_and_safetyAllergens
None of the top 9 allergens. Serving over pasta adds wheat; mashed potato made with butter or milk adds milk.
sync_altSwaps
- swap_horizUse ground lamb or turkey (cook turkey to 165°F / 74°C).
- swap_horizUse sweet potato or carrot instead of squash.
kitchenStorage
Fridge 2 days. Freeze up to 2 months.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
