Roasted butternut squash puree

A great first taste for your little one to try aged 6 months+. Butternut squash is naturally sweet and roasting it gives an even better flavour – a great option for spoon fed weaning.

Makes approximately 8 portions. Suitable for freezing.

butternut squash puree

Ingredients

  • 1 butternut squash
  • Breast or formula milk

Method

Preheat the oven to 200 degrees.

Cut the butternut squash in half and scoop out all of the seeds.

Roast the squash on an overproof tray for 20 minutes or until the flesh is soft.

Use a spoon to scoop out a quarter of the flesh from one half of the squash and place into a blender.

Add 4 tablespoons of breast or formula milk and blitz into a thin puree. Add more milk if needed.

Repeat the process for the remaining squash and freeze into portions.

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