Butternut squash puree
- Preparation and cooking time
- 1 Butternut squash
- 2tbsp Olive oil
- A splash of cooled boiled water
- STEP 1
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.
- STEP 2
Place the squash skin-side down on a baking sheet. Drizzle olive oil over each half and then wrap in foil.
- STEP 3
Cook in the oven at 180C for 45 minutes. Remove and leave to cool.
- STEP 4
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.