Butternut squash and pumpkins can be made into a wonderfully smooth puree, making them eye-catching and appealing to a baby. If freezing the puree, serve just -2 defrosted ice cube sized portions as an introduction to weaning.
Preparation time 10 minutes
Cooking time 15 minutes
Makes 225ml (8fl oz) or 12 frozen cubes
225g (8oz) butternut squash
4 tablespoons formula or breast milk or cooled, boiled water
- Peel the squash, cut in half and remove the seeds. Put the flesh into a sieve and rinse with cooled, boiled water, drain and dice then add to the top of a streamer, cover and put over a saucepan of boiling water. Steam for 15 minutes until tender
- Transfer to a liquidizer then puree, gradually adding the milk or water, until smooth and soup-like in consistency. Press through a sieve to make sure it is completely lump free. Sieve a portion now (checking the temperature before serving) and spoon the rest into sections of an ice-cube tray. Cover the tray and chill, then freezer until required.
If you don’t have a liquidizer, then simply mash the cooked squash with a fork before pressing it through a sieve to get rid of any lumps.