Butternut Squash Puree

Ingredients

• 200g butternut squash, peeled, seeded, and cubed
• Breast milk, formula, or water (for consistency)

Method

1. 01

   Peel the butternut squash, remove seeds, and cut into small even cubes.

2. 02

   Steam over boiling water for 20-25 minutes until very tender, or roast at 200°C (400°F) for 30 minutes until soft.

3. 03

   Transfer to a blender or food processor.

4. 04

   Blend until completely smooth, adding breast milk, formula, or water as needed to achieve your desired consistency.

5. 05

   Let cool to a safe temperature before serving.

How to offer

Serve in a small bowl with a soft spoon. Offer 1-2 teaspoons at first and gradually increase the amount.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.

Nutrition note

Contains minerals such phosphorus, potassium, calcium, sodium, and iron as well as vitamins A, B, and C. Carotenes, which are powerful antioxidants found in yellow, orange, and red fruits and vegetables, are also abundant in pumpkins. Additionally, butternut squash has a lot of carotenoids, which is a fancy way of saying plant chemicals. Some of these compounds are converted to vitamin A by human bodies.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer