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Ingredients

  • 200g Butternut squash
  • 50g Dried apricot

Method

  • 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.

  • STEP 4

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

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