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.