• 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.

  • Suitable for vegetarians and vegans.
  • Free from cow's milk (if made with cooled boiled water or breastmilk), egg, gluten and soya.

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