Baby weaning, 6 months, Butternut Squash Purée

  • Serves: 6 people
  • Prep time: 10 minutes
  • Cooking time: 45 minutes
    • British
    • Gluten Free
    • Vegetarian
    • Vegan

    Butternut Squash Purée

    Recipe Information

    Ingredients
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    1 Small Butternut Squash

    200ml Water

    Dash of your baby’s Milk (optional)

    Method

    Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.

    Slice the butternut squash lengthways and spoon out seeds.

    Place the squash face down In a roasting dish, add a cup of water and cover with tin foil.

    Roast for 40 minutes or until the flesh is easily pierced with a knife.

    Leave to cool then scoop out the flesh and blend in a food processor until smooth.

    You can add 2 teaspoons of baby’s usual milk to make it smoother.

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