Toasty Pumpkin Bake Recipe for Babies | Ella's Kitchen

Ingredients

• 21 ²⁄₁₀ oz pumpkin or butternut squash, peeled, deseeded and cut into 1 cm/½ inch cubes
• 2 small red onions, thinly sliced
• 2 tsp chopped thyme
• 1 tbsp olive oil
• 4 ⁴⁄₁₀ oz wholemeal bread, torn into chunky pieces
• 4 eggs
• 1 garlic clove, crushed
• 1 tbsp wholegrain mustard (optional)
• 50 tsp whole milk
• 4 ⁴⁄₁₀ oz frozen peas
• 4 ⁴⁄₁₀ oz Cheddar cheese, grated