Makes 3 Portions


A tasty tomato sauce enriched with butternut squash and cheese.

  • 100 g/3 ½ oz butternut squash, peeled and cut into cubes
  • 25 g/1 oz orzo or small pasta shells
  • 10 g/ ¼ oz butter
  • 3 medium tomatoes, skinned, de seeded and cut into pieces
  • 4 fresh basil leaves, torn into pieces
  • 1 tablespoon crème fraîche or cream


Steam the squash until tender. Meanwhile cook the pasta according to the packet instructions. Melt the butter and sauté the tomatoes for 3 minutes, then add the basil. Whiz with the squash and stir in the crème fraîche or cream.

Taken from Annabel Karmel’s New Complete Baby & Toddler Meal Planner by Annabel Karmel (Ebury Press, £14.99)


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