Butternut squash and apricot puree

  • 4

This flavoursome mix of squash and fruit is suitable from 4 months

  • 200g butternut squash
  • 50g dried apricot


  • Step 1

    Peel and chop the butternut squash. Place in a saucepan. Cover with boiling water and cook on a medium heat until tender (around 15 minutes).

  • Step 2

    Chop the apricots into small pieces.

  • Step 3

    Drain the butternut squash and add to the apricots. Blend until you reach the desired consistency.

To make the puree runnier, add a small amount of cooled boiled water, expressed breast milk or formula.

Like this? Try these:

Butternut squash and banana puree

Sweet potato and pear puree

Butternut squash and carroty mash with thyme

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