Butternut squash and apricot puree
- 4
This flavoursome mix of squash and fruit is suitable from 4 months
- 200g butternut squash
- 50g dried apricot
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Method
- 200g butternut squash
- 50g dried apricot
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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).
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Step 2
Chop the apricots into small pieces.
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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.
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