Butternut squash puree
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Roasted butternut squash, suitable for first weaning
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- 1 Butternut squash
- 2tbsp Olive oil
- A splash of cooled boiled water
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Cut the butternut squash in half lengthways, and scoop out the seeds. Use a sharp knife to score a criss-cross pattern in the flesh.
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Place the squash skin-side down on a baking sheet. Drizzle olive oil over each half and then wrap in foil.
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Cook in the oven at 180C for 45 minutes. Remove and leave to cool.
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Scoop the flesh into a bowl and blend to the desired consistency, adding a little cooled boiled water or your baby's usual milk to thin it, if required.