Annabel Karmel’s cod with butternut squash and cheese sauce

A perfect puree recipe for introducing fish into your baby's diet

  • 85g butternut squash, peeled and cubed
  • 15g butter
  • 30g onion, finely chopped
  • 15g plain flour
  • 150ml milk
  • 50ml unsalted vegetable stock
  • 100g cod fillet, skinned and cut into small cubes
  • 30g Parmesan cheese, grated


  • Step 1

    Steam the squash for seven minutes until tender.

  • Step 2

    Melt the butter in a saucepan and sauté the onion for 3 to 4 minutes until softened. Stir in the flour and cook for a further minute.

  • Step 3

    Gradually blend in the milk and stock, bring to the boil and simmer for one minute.

  • Step 4

    Add the steamed squash and chunks of cod and cook for 3 minutes. Stir in the grated cheese and blend to a purée.

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