- Heat the oil in a large saucepan set over a medium high heat and fry the onion for 10 mins until soft and lightly golden, then add the garlic for 1 min more. Meanwhile, mix 300ml boiling water with the dried herbs. Stir in the squash, then the herby water, and bring to a simmer. Cook for 12-15 mins until the squash is completely tender. Blitz with a handheld blender until completely smooth, then whisk in the cheeses.
- Meanwhile, cook the orzo in a large pan of boiling water according to packet instructions, then drain and toss with half of the sauce (freeze the rest, see tip) to serve.
Tip: Keep any leftovers for up to 24 hours in the fridge and add a splash of water before reheating on the hob.
Freezing and defrosting guidelines
Freeze the remaining sauce in small freezer-safe containers and defrost when needed for quick pasta dinners. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Baby weaning recipes
*This recipe is appropriate for babies progressing through the weaning stages, from around 10-12 months of age. Babies may now be used to 3 meals a day and enjoying more rounded dishes.
When weaning your baby, introduce allergenic foods one at a time and not before 6 months.