Pork & Butternut Squash

Ingredients

• 80g pork tenderloin
• 120g butternut squash
• 3-4 tbsp water

Method

1. 01

   Peel and deseed the butternut squash and chop into small cubes.

2. 02

   Steam squash for 15–18 minutes until very tender.

3. 03

   Cut pork tenderloin into small pieces and steam or cook through in a pan for 15–18 minutes until fully cooked.

4. 04

   Allow both to cool slightly.

5. 05

   Combine pork and butternut squash in a blender, add 3–4 tablespoons of water, and blend until completely smooth.

How to offer

Serve warm. The vibrant orange squash makes this purée visually appealing and naturally sweet for baby.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Freeze for up to 1 month.