This delicious cheese sauce is great for batch-cooking and freezing to make a quick, healthy meal for your little one on busy days. And the hidden veg in each portion adds up to 2 of their recommended 5-a-day, so it’s full of goodness too.
180g butternut squash, peeled and diced into 1 inch cubes
200g sweet potato, peeled and diced into 1 inch cubes
90g cauliflower, broken into florets
300ml whole milk
40g tinned cannellini beans, drained and rinsed
110g Cheddar cheese, grated
25g vegetarian Italian cheese, grated
Place the butternut squash, sweet potato and cauliflower into a pan with the milk and the 100ml of water and bring to a gentle simmer
Allow to simmer gently with the lid on for about 20-30 minutes until the veg are cooked through
Add the cannellini beans and blend to form a smooth sauce
Put the sauce back into the pan and bring up to a simmer. Mix the cornflour and water together and add to the sauce. Bring back up to a simmer and stir for 1 minute to allow the sauce to thicken
Add the grated Cheddar and Italian cheeses, take the pan off the heat and let the cheese melt
The sauce can be cooled and kept in the fridge for up to 3 days or frozen for up to 1 month in individual portions. To reheat, warm it in a small pan on the hob until the sauce has reached a simmer
Adapt this recipe for weaning
This sauce is great for dipping veggie sticks in, or to make your little one a meal- just make sure any pasta and veg you serve it with are cooked until soft and mashed to the right texture for your baby.
Try making one of these yummy dishes…
Simple Cheesy Pasta
Reheat one portion (150 g) of the sauce and stir it through 80 g of freshly cooked pasta shapes such as ditalini or macaroni
‘Mac & Greens’
Reheat one portion (150 g) of the sauce and add a 15g of frozen peas, 20g chopped cooked broccoli. Heat for about three minutes until the vegetables are warmed through, then stir it through 60g of cooked pasta shapes. Top with a sprinkle of extra grated cheddar and some chopped chives.