Butter Squash Puree; Preparation & Cooking Guide (Recipe from 6 months)

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

Freezing suitable

Makes 225ml (8fl oz) or 12 frozen cubes

225g (8oz) butternut squash


4 tablespoons formula or breast milk or cooled, boiled water

  1. 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
  2. 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.

Cook’s tip

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.

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Blessing Michael
please what is squash
Zainab Bello
Temitope Abisoye
Can a baby of 4months eat this
Reginald Enyi
Thanks for sharing. Now I can give my baby this while I listen to some good music.