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.
