Butternut squash and apricot puree

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).

Chop the apricots into small pieces.

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.