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Butternut squash and apricot puree
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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.