Butternut squash purée
- Age: 6–8 months (First tastes)
- Texture: Purée
- Prep: 10 min
- Cook: 25 min
- Makes: 6 portions
Ingredients
- 1/2 butternut squash
- 1 tbsp olive oil
Contains: None of the common allergens
Method
- Heat the oven to 200 °C. Peel, deseed and cube the squash.
- Toss with the oil on a tray and roast 25 minutes until soft and lightly caught at the edges.
- Blend smooth with a splash of water or your baby's usual milk.
- Cool to lukewarm.
Safety: No salt and no sugar. A baby's kidneys cannot handle added salt, and nothing here needs it.
Storage: Fridge 3 days, freezer 1 month.
Tip: Roasting concentrates the sweetness. It makes a batch, so freeze most of it in cubes.
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