Flounder & Butternut Squash

Ingredients

• 80g skinless flounder fillet
• 120g butternut squash, peeled and cubed
• Water for steaming and poaching

Method

1. 01

   Peel, seed, and cube the butternut squash; steam for 12–15 minutes until very soft.

2. 02

   Poach the skinless flounder fillet in simmering water for 6–8 minutes until cooked through. Remove and check carefully for bones.

3. 03

   Combine steamed squash and flaked flounder in a blender with a little steaming liquid and blend until smooth and creamy.

4. 04

   Cool to room temperature and serve.

How to offer

The naturally sweet squash makes this puree very baby-friendly; serve on a soft spoon.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.